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:

• 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:

• Bring the milk, cream, vanilla and cocoa to a boil. Mix in the chocolate chips and serve.

Steps:

• In a medium saucepan over medium heat, stir together the whole milk, sweetened condensed milk, and vanilla bean. Bring the mixture almost to a boil, stirring constantly. Remove from the heat and let it steep for 20 minutes. Strain and return to the pan. (Rinse and dry the vanilla bean and save it for another use.)
• Put the pan on low heat, add the chocolate, and whisk until the chocolate melts. Combine the cornstarch and water to form a slurry. Add the slurry a little at a time, whisking constantly, until the soup is thick and smooth. You will know it is ready when the bubbles are gone and the chocolate has thickened, about 5 to 7 minutes.
• Pour the soup into bowls and garnish with biscotti, raspberries, and mint leaves.

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:

• Place a small saucepan over medium-low heat. Sprinkle 5 tablespoons of sugar into the pan, a little at a time; adding more as the sugar melts. When the sugar has melted and turned a deep golden brown, carefully add the butter, salt, and 1 cup of the heavy cream. Increase the heat to medium-high, and bring to a boil, stirring to dissolve. Remove from heat and let cool. Transfer to a bowl, refrigerate, covered, at least 6 hours or preferably overnight.
• Transfer the chilled cream mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk until medium peaks form. Remove bowl from mixer, and refrigerate.
• Place chocolate in a medium heatproof bowl. Bring the milk and the remaining 3 tablespoons of sugar to a boil in a medium saucepan. Add the crushed peppercorns, and remove from heat. Cover, and let stand at room temperature for 5 minutes to infuse.
• Strain the milk mixture through a fine sieve into a small saucepan, and bring to a boil. Pour over the chocolate, and stir until the chocolate has melted and the mixture is smooth. Strain through a fine sieve into a medium bowl.
• Ladle the soup into 4 warm bowls. Serve topped with a dollop of the caramel whipped cream.

Steps:

• Combine sugar, flour and cocoa. Put under broiler to brown, stirring frequently. Remove from heat. Add a little milk until creamy. Cool.
• Heat the remainder of the milk to boiling. Gradually stir in cocoa mixture, bring to a boil. Add vanilla and salt to taste.
• Cube the bread, and fry golden brown in the butter or margarine. Serve with the hot soup.

Steps:

• In blender, scoop out Ice Cream.
• Heat Hot Fudge in a microwave-safe bowl, covered, for 20-35 sec.
• Pour Hot Fudge, Milk, and Mix in Blender.
• Make as chunky or as smooth as you want.
• Now you have two options.
• You could pour and serve cold, or, heat it in the microwave for 45-60 seconds .
• Either way is delicious!