1tbspvanilla pastenot extract or seeds from 1 vanilla pod
heart shaped sprinklesto garnish
freeze-dried raspberry powder
small heart-shaped cookies
a little unsweetened cocoa powder
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.
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.