This indulgent easy Chocolate Soup recipe will seduce chocolate lovers any time of the year! You only need four ingredients to create this delicious treat – perfect as a Valentine’s Day dessert.
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Recipe sponsored by A2 milk
Have you ever had chocolate soup? I first experienced it at a fancy restaurant, so fancy it is no longer around. It was a fairly, dare I say, orgasmic experience. In fact, I visited the restaurant twice, just so I could have this amazing chocolate soup for dessert again.
But this was several years ago and I have now realised that making chocolate soup at home could not be easier. You only need four ingredients: good-quality dark chocolate chips, milk, vanilla paste and cornflour.
Some chocolate soup recipes use double cream or egg yolks, or both, in order to create the desired thickness. I have used only milk and a little cornflour to achieve the same result.
You can use your milk of choice however, including plant based milks such as almond or oat for a vegan chocolate soup variation.
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.
HOW TO MAKE CHOCOLATE SOUP
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
STEP 1 Make a cornflour slurry by mixing the cornflour with the COLD milk. Stir well to dilute.
STEP 2 Heat the milk over gentle heat until small bubbles appear around the edge of the saucepan – do not boil! Pour the hot milk over the chocolate chips and leave for a couple of minutes. Add the vanilla paste.
STEP 3 Using a small balloon whisk, stir the chocolate slowly starting from the centre and slowly increasing your range of motion. Stir until the chocolate is melted and smooth.
STEP 4 Stir in the cornflour slurry and transfer back into the saucepan.
Gently heat the chocolate soup, stirring with a whisk, until it starts to thicken.
Remove from the heat and divide between two small bowls.
STEP 5 Garnish your soup with heart-shaped candy, freeze-dried raspberry powder, fresh berries, sweet croutons, small cookie shapes or sprinkles.
Serve while still warm.
CHOCOLATE SOUP TIPS
- If the soup is served soon after you make it – which would be ideal as it is best served warm – it will be thick enough to support some garnishes or even sweet croutons (use croissants or cake). If you leave it to cool completely, then it will eventually set and turn into chocolate pudding. Still delicious, but not soup anymore!
- You could experiment with adding one tablespoon of cornflour instead of two for a more liquid consistency. Cornflour needs to be diluted in a cold liquid before you can use it and then heated until it thickens – to 95C (203F) if you want to be technical.
- Although I have kept my recipe simple – only four-ingredients – you could spice it with cinnamon, flavour it with orange zest, make it it boozy by adding some rum or brandy and so on. You could also individualise it to your taste with decorations and garnishes. Perhaps a heart shaped cinnamon cookie stamped with your Valentine’s name?
- Or try heart-shaped candy, freeze-dried raspberry powder, fresh berries, sweet croutons, small cookie shapes or sprinkles. If you really want to push the boat out, add some churros for dipping.
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Chocolate Soup
Ingredients
- 200 g (1 heaping cup) dark chocolate chips
- 150 ml (⅔ cup) milk
- 1 tbsp cornflour cornstarch – see notes
- 2 tbsp cold milk
- 1 tbsp vanilla paste or seeds from 1 vanilla pod
Decorations
- heart shaped sprinkles to garnish
- freeze-dried raspberry powder
- small heart-shaped cookies
- fresh berries
- a little unsweetened cocoa powder
Instructions
- Make a cornflour slurry by mixing the cornflour with the COLD milk. Stir well to dilute.
- Put the chocolate chips in a bowl.
- Heat the milk over low heat until small bubbles appear around the edge of the saucepan. Do not boil!
- Pour the hot milk over the chocolate chips and leave for a couple of minutes. Add the vanilla paste.
- Using a small balloon whisk, stir the chocolate slowly starting from the centre and slowly increasing your range of motion. Stir until the chocolate is melted and smooth.
- Stir in the cornflour slurry and transfer back into the saucepan.
- Gently heat the chocolate soup, stirring with a whisk, until it starts to thicken.
- Remove from the heat and divide between two small bowls.
- Garnish your soup with heart-shaped candy, freeze-dried raspberry powder, fresh berries, sweet croutons, small cookie shapes or sprinkles.
- Serve while still warm.
Video
Notes
Nutritional Info
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Jessica says
You had me at chocolate soup, but 4 ingredients is even more amazing!!!!
Lucy Parissi says
Yes it’s almost ridiculously easy!
Helene D'Souza says
First time I hear about A2 milk. Your sweet soup sounds and looks super delicious!
Nellie says
Chocolate soup must be one of the best inventions ever known!
Diana Johnson says
WHAT?! Where has chocolate soup been all my life?
Marsha | Marsha's Baking Addiction says
This chocolate soup looks so heavenly!
Kate - gluten free alchemist says
Chocolate soup? Sounds like my idea of heaven! xx