Four-ingredient chocolate soup – perfect for Valentine’s Day

This indulgent four-ingredient chocolate soup will seduce chocolate lovers any time of the year! You only need four ingredients to create this delicious treat. Recipe in collaboration with 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.

a2 Milk™, is an award-winning brand that produces milk naturally free from the A1 milk protein, which causes many health issues to people who are dairy intolerant. It does not trigger symptoms such as bloating that’s often associated with lactose intolerance and IBS.

Some recipes for chocolate soup use double cream or egg yolks, or both, in order to create the desired thickness. I have used only a2 Milk™ and a little cornflour to achieve the same result.

What makes it even more special, is that nothing is added or taken out of a2 Milk™. Instead the milk is from specially selected cows’ that naturally produce easy to digest milk and that’s why it tastes the same as regular cows’ milk.

You could use whole milk or semi-skimmed milk in this recipe. 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.

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. For the purposes of this recipe, you need to stir your soup over low heat until it starts to thicken. Once the chocolate soup cools, it will thicken further so it’s best to serve while still warm.

Although I have kept my recipe simple – four-ingredient chocolate soup – 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 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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Four ingredient chocolate soup

Lucy Parissi | Supergolden Bakes

This indulgent chocolate soup will seduce chocolate lovers any time of the year! You only need four ingredients to create this delicious treat.

5 from 5 votes

Print Rate

Course: Dessert

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 2

Ingredients

• ▢ 200 g | 7oz dairy-free dark chocolate chips
• ▢ 150 ml | 2/3 cup a2 whole or semi-skimmed milk
• ▢ 1-2 tbsp cornflour cornstarch - see notes
• ▢ 2 -3 tbsp cold a2 whole or semi-skimmed milk
• ▢ 1 tbsp vanilla paste not extract or seeds from 1 vanilla pod
• ▢ <br>
• ▢ Decorations optional
• ▢ 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.

Notes

For a thicker consistency use 2 tbsp of cornflour. For a thinner consistency only use 1 tbsp. The soup will thicken further as it cools and will set a bit like chocolate mousse. Best served while still warm.

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