Chocolate Soup Recipes

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CHOCOLATE SOUP II



Chocolate Soup II image

This is a great soup to make when the kids are at home, and there is snow on the ground outside.

Provided by MARBALET

Categories     Desserts     Specialty Dessert Recipes     Dessert Soup Recipes

Yield 4

Number Of Ingredients 8

⅝ cup white sugar
5 tablespoons all-purpose flour
2 tablespoons cocoa powder
4 cups milk
½ teaspoon vanilla extract
salt to taste
3 slices white bread
¼ cup margarine

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.

Nutrition Facts : Calories 436.1 calories, Carbohydrate 61.3 g, Cholesterol 19.5 mg, Fat 17.1 g, Fiber 1.5 g, Protein 11.1 g, SaturatedFat 5.4 g, Sodium 359.9 mg, Sugar 43.7 g

CHOCOLATE SOUP



Chocolate Soup image

This is posted for the World Tour 2005 RecipeZaar event. I haven't tried it yet, but oh my, does it ever look good! The source is Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich.

Provided by PanNan

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

5 cups milk
3 tablespoons flour
4 ounces semisweet chocolate, chopped fine
2 tablespoons sugar
1 tablespoon unsalted butter
1 pinch ground cinnamon
1 loaf brioche bread, torn in pieces (or panettone, or hard butter cookies)

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.

Nutrition Facts : Calories 272.3, Fat 19.3, SaturatedFat 12, Cholesterol 33.6, Sodium 104.5, Carbohydrate 22.3, Fiber 3.2, Sugar 4.4, Protein 9.5

CHOCOLATE SOUP



Chocolate Soup image

Provided by Food Network

Categories     dessert

Yield 3 to 4 servings

Number Of Ingredients 5

2 cups milk
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoon Giardella cocoa
1 cup chocolate chips

Steps:

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

JOHNNY IUZZINI'S CHOCOLATE SOUP



Johnny Iuzzini's Chocolate Soup image

Categories     Chocolate     Dessert     Cocktail Party     Valentine's Day     Chill     Engagement Party     Party     Advance Prep Required     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 on its own or 16 as part of a "fourplay"

Number Of Ingredients 11

For the Cocoa Puffs:
8 ounces (250 g) milk chocolate (preferably Valrhona Jivara 40% cacao), chopped
1 cup (7 g) Cocoa Puffs
For the Chocolate Soup (makes about 4 1/2 cups):
4 cups (960 g) milk
4 teaspoons (7 g) juniper berries, crushed in a mortar or coarsely ground in a spice grinder
9 ounces (150 g) bittersweet chocolate (preferably Valrhona Araguani 72% cacao), finely chopped
For the Devon Foam:
2/3 cup heavy cream
1/2 cup Devon cream (available at gourmet markets and specialty stores)
1/2 cup milk, plus additional if needed

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.

CHOCOLATE SOUP



Chocolate Soup image

Categories     Cookies     Chocolate     Simmer

Yield makes 6 servings

Number Of Ingredients 7

5 cups milk
3 tablespoons all-purpose flour
4 ounces semisweet chocolate, grated or chopped fine
2 tablespoons sugar
1 tablespoon unsalted butter
Ground cinnamon
Brioche or panettone, torn into pieces, or hard buttery cookies

Steps:

  • Stir 1/2 cup of the milk and the flour together in a small bowl until smooth. Bring the remaining 4 1/2 cups milk just to the simmer in a medium saucepan over medium heat. Ladle 1 cup of the simmering milk over the chocolate in a heatproof bowl, let sit a minute, then whisk to dissolve the chocolate. Stir the chocolate mixture into the simmering milk. Strain the flour mixture into the saucepan, then stir in the sugar, butter, and cinnamon. Return to a simmer and cook, stirring, until thickened and smooth, about 5 minutes. Remove from the heat and let stand a minute or two. Ladle the soup into warm bowls. Pass the brioche, panettone, or cookies for dunking separately.

CHOCOLATE SOUP



Chocolate soup image

Not a dessert for the faint-hearted, these pudding pots are pure liquid chocolate - with a dash of coffee and brandy

Provided by Barney Desmazery

Categories     Dessert, Dinner

Time 10m

Number Of Ingredients 5

150ml double cream
200g good-quality dark chocolate
100ml strong coffee
4 tbsp brandy (optional)
vanilla ice cream , to serve

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.

Nutrition Facts : Calories 442 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein

CHEF JOHN'S CHOCOLATE SOUFFLE



Chef John's Chocolate Souffle image

These visually impressive individual chocolate soufflés are perfect for your special someone. If you're serving more people, the recipe should scale up just fine.

Provided by Chef John

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 39m

Yield 2

Number Of Ingredients 12

1 teaspoon melted butter, or as needed
2 tablespoons white sugar
2 ounces 70% dark chocolate, broken into pieces
1 tablespoon butter
1 tablespoon all-purpose flour
4 ⅓ tablespoons cold milk
1 pinch salt
1 pinch cayenne pepper
1 large egg yolk
2 large egg whites
1 pinch cream of tartar
1 tablespoon white sugar, divided

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.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 38.6 g, Cholesterol 124.3 mg, Fat 19.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 11.5 g, Sodium 194 mg, Sugar 31.7 g

CHOCOLATE SOUFFLE



Chocolate Souffle image

Soufflés have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a chocolate dessert that's guaranteed to impress at a dinner party yet easy enough for a casual supper.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h20m

Number Of Ingredients 6

Unsalted butter, room temperature, for baking dish
1/4 cup sugar, plus more for baking dish
8 ounces semisweet chocolate, finely chopped, or semisweet chocolate chips (1 cup)
1 teaspoon pure vanilla extract
3 large egg yolks, lightly beaten, plus 4 large egg whites
1/4 teaspoon cream of tartar

Steps:

  • Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
  • In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.
  • Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
  • In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
  • In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
  • Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.

Nutrition Facts : Calories 259 g, Fat 13 g, Fiber 2 g, Protein 6 g, SaturatedFat 8 g

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Top Asked Questions

What is the best way to make chocolate milk soup?
Directions In a medium saucepan over medium heat, stir together the whole milk, sweetened condensed milk, and vanilla bean. Put the pan on low heat, add the chocolate, and whisk until the chocolate melts. Pour the soup into bowls and garnish with biscotti, raspberries, and mint leaves.
How do you thicken Chocolate Soup?
The texture of chocolate soup should be thicker than hot chocolate but thinner than chocolate mousse. By adding cornflour diluted in a little milk, you can thicken the soup to the right consistency. Full measurements and instructions can be found on the printable recipe card at the bottom of the page.
How do you make chocolate soup with oranges?
To Make the Chocolate Soup: Use a vegetable peeler to peel off the orange part of the rind, leaving the bitter white pith on the fruit. Combine the orange rind, milk, and half-and-half in a large saucepan, and place it over medium heat. While you are waiting for your cream to infuse, finely chop the semi-sweet chocolate.
What can I add to Chocolate Soup to make it taste better?
I infused the milk for the chocolate soup with the zest of an orange for an hour, to give it a bright, fruity note that worked well with the somewhat bitter chocolate. If you’re not a chocolate-orange person, you can leave it out and have just plain chocolate soup, or add a spoonful of your favorite flavoring extract.

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