Best 9 Chocolate Soup Recipes

JOHNNY IUZZINI'S CHOCOLATE SOUP

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.

ROASTED BUTTERNUT SQUASH SOUP INFUSED WITH CHOCOLATE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Rub each half of squash with 1 1/2 tablespoons olive oil and place cut-side up on baking sheet. Sprinkle cinnamon, nutmeg, salt, and pepper on each half. Place chocolate, garlic, chile, and maple syrup into the cavities of each half.
• Bake in the preheated oven until flesh is soft and tender, 45 to 55 minutes. Remove from oven to cool.
• Heat 1 tablespoon olive oil in a stock pot over medium heat. Cook and stir onion until translucent, about 5 minutes.
• Scoop flesh out of 1 butternut squash half, along with cavity contents, into a blender. Add onion and 2 cups chicken stock; puree until smooth. Pour into stock pot. Scoop flesh out of remaining butternut squash half, along with cavity contents, into blender. Add remaining chicken stock; puree until smooth. Pour into stock pot.
• Heat soup in stock pot over medium heat to desired temperature; add salt and ground black pepper to taste.

CHOCOLATE SOUP I

Steps:

• Heat all but 2 tablespoons of the milk and the cream in a saucepan. Do not allow it to boil.
• In a soup bowl mix the cocoa, sugar, vanilla, cinnamon and the reserved milk and cream. Pour the cocoa mixture into the hot milk and cream blending well. Return mixture to bowl and garnish with mini marshmallows or graham cracker bears.

SPICED CHOCOLATE SOUP

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.

CHOCOLATE SOUP II

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.

HOT CHOCOLATE TURTLE SOUP

Steps:

• Make the turtles: combine the sugars, corn syrup, butter, and 1 cup of the evaporated milk in a suacepan fitted with a candy thermometer and bring to a boil. Slowly add the remaining evaporated milk, stirring constantly, and cook until the mixture reaches 255 degrees. Ladle out 1/2 c of the mixture and set it aside (to be used later as a caramel sauce). Add the vanilla and pecans to the pot and mix well. Spoon the mixture in dollops onto the cookie sheet, trying to get 5 pecans in each one. If you like, adjust the pecans so that they stick out like the legs and head of a turtle. Don't spread them out too much, the pecans should be touching each other or the turtles will be too big. Refrigerate until set. Once the turtles are firm, melt the semisweet chocolate. Set a wire rack over a piece of parchment paper or paper towels. Drop the turtles into the chocolate one by one and fish them out gently with a fork. Place them on the wire rack and let chocolate drip off. Return the turtules to the cookie sheet to set until firm. Store at room temperate in airtight container (keeps for 5 days). Make the soup: Put chopped chocolate in mixing bowl. PUt half and half in coffee beans in saucepan and bring to a boil over medium-heigh heat. Pour the mixture over the chocolate and whisk until the mixture is smooth. Add the corn syrup and vinalla and whisk together. Pour the mixture through a strainer into a serving pitcher. Chill unless serving immediately. When ready to serve, heat the reserved 1/2 cup caramel sauce in the microwave, adding milk to thin as needed. Heat the pitcher of chocolate soup in the microwave. Put a small scoop of butter pecan ice cream in each of 8 serving cups and drizzle with caramel sauce. At the table, pour the hot chocolate soup over the ice cream. Serve with turtles on the side.

CHOCOLATE SOUP

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.

SLOW-COOKER SWEET POTATO CHOCOLATE MOLE SOUP

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and seasonings; cook and stir until onion is tender, 5-7 minutes. Add garlic; cook 1 minute longer. If desired, add in tequila, stirring constantly., Transfer to a 4- or 5-qt. slow cooker. Add broths and sweet potatoes. Cook, covered, on low until potatoes are tender, 6-8 hours. Stir in chocolate until melted. Cool soup slightly. Process in batches in a blender until smooth. Serve with avocado and Cotija cheese., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

CHOCOLATE SOUP

Steps:

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