For all lovers of chocolate and bold taste experiments, this chocolate soup will be a wonderful gift.
Melt the butter in a small skillet. When it starts to foam, add the almonds. Fry it until golden brown. Remove from fire, cool.
Heat the cream, icing sugar, cocoa powder, 250 ml water and a piece of chili pepper in a heavy-bottomed saucepan over high heat. Bring the mixture to homogeneity.
Boil for 3 minutes, turn off the heat, remove the chili and add the dark chocolate, broken into equal pieces. Whisk until smooth.
Pour the finished soup into small bowls, sprinkle with almonds, season with salt and garnish with chili pepper rings. The soup can be served immediately or chilled, 2-3 hours in the refrigerator.