Ingredients
- 4 1/2 cups whole milk
- 1 cup sweetened condensed milk
- 1 vanilla bean, split and scraped
- 10 ounces bittersweet chocolate, chopped
- 5 tablespoons cornstarch
- 5 tablespoons cold water
- Mini chocolate biscotti, for garnish
- Fresh raspberries, for garnish
- Fresh mint leaves, for garnish
Directions
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.
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By naia234
on January 19, 2011
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hi my name is naia im 12 and such a big fan of food network and i was thinking when i was older i wanted to be a resturant chef and wanted to serve chocolate soup at the restraunt but my brother said that someone might have already took the idea so i searched it and found it hear i cant belive i did i just wanted to say what a big fan i am of food networkespecialy paulas best dish's and ace of cakes and i wana own a barery just like that with all my friends and make amazing cakes like they do ok thats all bye
By lilshorty_3832496
Albuquerque, NM
on April 20, 2008
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I was looking for a chocolate dessert recipe to make my father in law while he's in town, and remembered seeing this on Ham On the Street. I figured I'd test it out on my family first. It was rich, delicious, and chocolatey. It's thicker than hot chocolate, but not as thick as pudding. It's also so rich my 7 year old couldn't finish it. It's an elegant dessert, and a perfect pairing with lady fingers.
By nanciathurm_7218906
Spanaway, WA
on February 12, 2007
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My daughter and I made this soup for my husband for Valentines Day last year, my 14th anniversary. It was so fabulous that we are staying home again this year just to make this heavenly dessert. We used Pepridge Farms Mini Chessmen as the croutons with fresh raspberries on the soup base. It was so rich and delecible that we shared it the next day with friends, so they could taste heaven.
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