Foie Gras Hot Chocolate

  • Recipe courtesy of Longman and Eagle restaurant
  • Show: Unique Eats
  • Episode: Pubs
Total Time:
15 min
10 min
Inactive Prep:
5 min
2 to 4 servings


  • 1/4 cup dry port
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup shaved hazelnut milk chocolate
  • 6 ounces foie gras, cut into large chunks
  • Sea salt
  • 4 homemade or store-bought marshmallows, optional


In a small skillet, bring the port to a boil. Cook until reduced to about 1 tablespoon, 3 to 5 minutes. Set aside.

In a small saucepan, combine the milk and cream; bring to a simmer. Whisk in the chocolate until combined; transfer to a blender with the foie gras. Blend the foie gras hot chocolate until smooth.

Pour the hot chocolate mixture into serving cups; drizzle each with the reduced port and sprinkle with sea salt. Top with marshmallows and, if desired, use a torch to lightly brown.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.