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5 from 2 votes

Four ingredient chocolate soup

This indulgent chocolate soup will seduce chocolate lovers any time of the year! You only need four ingredients to create this delicious treat.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Dessert
Servings: 2
Author: Lucy Parissi | Supergolden Bakes


  • 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


  • 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.