Chocolate Soup Recipes

Steps:

• Put the cream in a saucepan over a medium heat and gently bring to the boil. Meanwhile, chop the chocolate into small pieces using a heavy knife and prepare the coffee.
• Once the cream is just boiling, turn off the heat and throw in the chopped chocolate. Stir gently until completely smooth, then add the coffee and brandy (if using).
• To serve, divide between 4 small bowls and add a scoop of vanilla ice cream to each.

Steps:

• For the Cocoa Puffs:
• Melt the chocolate in a glass bowl in the microwave in 30-second bursts, stirring between each burst, or melt in a double boiler. Roll the Cocoa Puffs in the chocolate, coating them completely. Lift them out with a fork, letting the excess chocolate drip off, and place on a parchment-lined baking sheet to set. Store in a cool place.
• For the Chocolate Soup (makes about 4 1/2 cups):
• Put 1 cup of the milk in a small saucepan with the juniper berries. Bring to a boil, then turn off the heat and let the juniper infuse for 25 minutes. Have the chopped chocolate ready in a heatproof bowl, and, remember, the finer you've chopped the chocolate, the better.
• Bring the milk back to a boil, then strain into a measuring cup. Add some of the remaining 3 cups milk, if needed, to make 1 cup. Pour the hot milk over the chocolate, let it sit for a moment, then whisk to melt the chocolate and make an emulsion.
• Pour in the rest of the cold milk, and froth the soup with an immersion blender. Transfer to a pitcher and refrigerate until you're ready to serve.
• For the Devon Foam:
• Whisk the heavy cream and Devon cream together in a bowl until thick. Whisk in the milk, then froth with an immersion blender (add additional milk if you need to). Transfer to a pitcher and refrigerate until you're ready to serve.
• To Serve:
• Thin the chocolate soup with some cold milk if it's too thick to sip, and froth it again with an immersion blender.
• Divide the soup among sixteen small glasses (for tasting portions) or among eight coffee cups. Drop in a few of the Cocoa Puffs, then spoon on a layer of the Devon foam. Top with a few more Cocoa Puffs.

Steps:

• In a small bowl, stir 1/2 cup milk and the flour until smooth.
• In a saucepan bring 4 1/2 cups milk to a simmer over medium heat. Place chocolate in a small bowl, and ladle 1 cup of the simmering milk over the chocolate and whisk to dissolve it. Stir the dissolved chocolate into the simmering milk.
• Slowly add the flour mixture to milk in the saucepan, then stir in sugar, butter, and cinnamon, and return to the simmer. Cook, stirring until thick and smooth - about 5 minutes.
• Remove from heat, and let rest about a minute. Ladle soup into warm bowls, and pass the brioche, panettone, or cookies for dunking into the soup.

Steps:

• Preheat oven to 400 degrees F.
• Peel parsnips, and cut into 1-inch chunks, brush lightly with oil and place on a baking sheet lined with heavy duty aluminum foil (for easy cleanup). Roast until the parsnips begin to soften (as tested with a knife blade) and until the tips begin to turn golden brown. This takes about 40 minutes. Remove from oven and let rest for a few minutes while you start the other ingredients in the stockpot. (Leave oven on for toasting of croutons.)
• Melt the butter over medium-low heat in a large stockpot and gently saute the onion until translucent. (This takes about 10 minutes, but the more important thing is that they look translucent.) Add the chicken stock, slice open the vanilla bean lengthwise and scrape the seeds into the pot and add along with the vanilla pod itself. Increase heat to medium, add the roasted parsnips, and bring to a boil. Season with salt and pepper, cover and let cook until the parsnips are completely tender, about 20 minutes.
• Once you have the soup underway, toast the croutons in the oven which is already preheated to 400 degrees F. Cut the epee loaf into 3/4-inch thick slices. Brush the bread with oil and place on a foil lined baking sheet (important for cleanup purposes). Sift dark cocoa over the bread and toast briefly in the oven, just to make crispy. Remove and set aside.
• Stir the white chocolate chips into the soup and cook for a further 5 minutes, to allow them to melt and to integrate flavors.
• Remove soup from heat, discard vanilla pod, and stir in heavy cream. Using an immersion blender, blend until smooth. (Remember, when using an immersion blender, the blade end has to be immersed, or it will make a big mess.) Squeeze fresh lemon or lime juice into the pot and stir to combine. (Note: If you hold the sliced end of the fresh lemon or lime against your palm while you squeeze in the juice, the seeds are likely to stay in the rind.)
• Ladle soup into bowls and garnish with fresh dill. Serve with lemon wedges and dark chocolate dusted croutons.

Steps:

• Prepare the caramelized bananas:.
• Place the diced bananas in a medium-sized mixing bowl with the rum and toss to coat.
• Set aside to let macerate at room temperature while you prepare the caramel.
• Heat a heavy-bottomed frying pan over medium-high heat.
• If it starts to smoke, it is too hot and you need to run it under cool water, dry it, and start again.
• When it is warm sprinkle the sugar into the pan.
• Try to keep the sugar in an even layer to allow it all to caramelize at the same time.
• As soon as you see the sugar begin to melt, start moving the pan over the burner to keep the sugar from burning.
• Tilt the pan from side to side so that the melted sugar runs over the unmelted sugar.
• Cook until all of the sugar is a light golden brown.
• Chef Torres usually adds a tablespoon of butter at this stage because it makes the caramel smoother.
• Add the bananas and rum and spread evenly in the pan.
• When cooking with alcohol, there is always the chance of it catching on fire, so be very careful when adding the rum.
• Continue to cook until almost all of the liquid has evaporated and the bananas are soft but not mushy; they should still hold their shape.
• Remove from the heat and pour the caramelized bananas onto a plate.
• Cover with plastic wrap and let cool for about 20 minutes.
• Covering the hot bananas with plastic wrap keeps the caramel from drying as it cools.
• Prepare the Chocolate Soup:.
• Pour the milk into a 2 quart heavy -bottomed saucepan and bring to a boil over medium-high heat.
• Add the chopped chocolate and stir until well combined and the chocolate has melted.
• Bring the mixture to a boil again, stirring occasionally.
• Remove the pan from the heat and set aside while you prepare the soup bowls (You can use any oven-safe bowls).
• Place one large spoonful of the caramelized bananas in the bottom of each soup bowl.
• The bananas will give texture to the soup, so be generous.
• Cover the bananas with the hot soup, filling each bowl three-quarters full.
• Set the soup bowls on a baking sheet and place in the refrigerator until chilled, about 2 hours.
• The soup will set and thicken, allowing it to support the meringue; chill it well before topping it.
• To Finish the Soup:***Chef Torres likes to top the warm soup with meringue to add another layer of texture and enhance the visual appeal; You can skip this step if you prefer.
• Place the egg whites in a medium-size mixing bowl and whip with an electric mixer on medium speed until foamy.
• Increase the mixer speed to medium-high and make a French meringue by adding the powered sugar 1 tablespoon at a time and whipping the whites to stiff but not dry peaks.
• Place the meringue in a large pastry bag fitted with a 3/4-inch star tip.
• Remove the soup from the refrigerator and pipe the meringue onto the tops in a decorative pattern.
• Place the soup bowls in a deep roasting pan or baking dish and fill it with warm water to come one third of the way up the side of the bowls.
• Let stand for about 30 minutes to warm the soup.
• If you do this before you serve dinner, the soup should be ready to be browned by the time you have finished eating.
• Preheat the oven to 450°F (232°C).
• Remove the soup bowls from the warm water bath and place them on a baking sheet. Place in the oven just until the meringue begins to brown, 3 to 5 minutes.
• The soup should not get hot.
• Remove from the oven and serve immediately.
• Notes****.
• When you cut chocolate, start at one corner and always cut it on an angle. Don't try to cut big pieces, because it is too difficult. If you cut on an angle, it will be easier and safer. This way, you do not have to cut so much surface at one time.
• Congrats - you made it - now ENJOY! :).

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
• Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
• Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
• Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
• Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
• Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
• Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.