• Home
  • About me
  • WORK WITH ME
  • Recipes
  • PRIVACY POLICY

Supergolden Bakes

Sweet, savoury and everything in between

menu icon
go to homepage
search icon
Homepage link
  • Home
  • About me
  • WORK WITH ME
  • Recipes
  • PRIVACY POLICY
×

Easy Chocolate Soup – Perfect for Valentine’s Day

January 10, 2021 by Lucy Parissi 7 Comments

112 shares
Jump to Recipe Jump to Video
This indulgent four-ingredient chocolate soup will seduce chocolate lovers any time of the year! You only need four ingredients to create this delicious dessert

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. 

Post may contain affiliate links. For more information, check my disclosure

Two bowls of chocolate soup decorated with heart shaped sprinkles

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.

close up on bowl of chocolate soup

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.
Garnishing chocolate soup with heart-shaped sprinkles, raspberry powder and rose petals

HAVE YOU MADE MY CHOCOLATE SOUP RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

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 6 votes
Print Rate
Course: Dessert
Cuisine: Continental
Keyword: Chocolate Soup Recipe, Valentine’s Day Dessert
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Calories: 625kcal

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

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.

Nutritional Info

Calories: 625kcal | Carbohydrates: 65g | Protein: 11g | Fat: 34g | Saturated Fat: 31g | Cholesterol: 10mg | Sodium: 146mg | Potassium: 752mg | Fiber: 4g | Sugar: 43g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 405mg | Iron: 1mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

SaveSave

SaveSave

« Mushroom Bourguignon – Rich, Delicious and Vegan!
Slow Cooker Butter Chicken (Murgh Makhani) »
Subscribe to get the all the latest tasty goodness delivered to your inbox!

Check your inbox or spam folder now to confirm your subscription.

Comments

  1. Jessica says

    February 24, 2018 at 3:20 pm

    5 stars
    You had me at chocolate soup, but 4 ingredients is even more amazing!!!!

    Reply
    • Lucy Parissi says

      February 27, 2018 at 12:52 pm

      Yes it’s almost ridiculously easy!

      Reply
  2. Helene D'Souza says

    February 24, 2018 at 10:44 am

    5 stars
    First time I hear about A2 milk. Your sweet soup sounds and looks super delicious!

    Reply
  3. Nellie says

    February 23, 2018 at 4:51 pm

    5 stars
    Chocolate soup must be one of the best inventions ever known!

    Reply
  4. Diana Johnson says

    February 23, 2018 at 4:01 pm

    5 stars
    WHAT?! Where has chocolate soup been all my life?

    Reply
  5. Marsha | Marsha's Baking Addiction says

    February 01, 2018 at 11:34 am

    This chocolate soup looks so heavenly!

    Reply
  6. Kate - gluten free alchemist says

    January 30, 2018 at 9:31 pm

    Chocolate soup? Sounds like my idea of heaven! xx

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter

Bake Yourself Happy

Eton mess Cake on a cake stand decorated with fresh berries and mini meringues
Vegan Biscoff Cake with chocolate Biscoff frosting and Lotus Biscoff drip
slice of orange drizzle cake with various citrus fruit arranged around it
Three slices of lemon drizzle traybake on a small cake stand
Slice of lemon cake decorated with lemon slices and blueberries among fresh flowers
Air fryer sponge cake with slice cut out

More Posts from this Category

As Seen In…

Collage of brand logos, including Cosmopolitan, BuzzFeed, Chowhound, MSN, Elle, and Redbook