Chocolate Soup Food

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CHOCOLATE SOUP I



Chocolate Soup I image

A delicious sweet soup. Perfect for those days when a little cup of cocoa is just not enough.

Provided by Jenny

Categories     Desserts     Specialty Dessert Recipes     Dessert Soup Recipes

Time 10m

Yield 1

Number Of Ingredients 6

1 cup milk
½ cup heavy whipping cream
2 tablespoons unsweetened cocoa powder
2 tablespoons white sugar
¼ teaspoon vanilla extract
¼ teaspoon ground cinnamon

Steps:

  • Heat all but 2 tablespoons of the milk and the cream in a saucepan. Do not allow it to boil.
  • In a soup bowl mix the cocoa, sugar, vanilla, cinnamon and the reserved milk and cream. Pour the cocoa mixture into the hot milk and cream blending well. Return mixture to bowl and garnish with mini marshmallows or graham cracker bears.

Nutrition Facts : Calories 657.8 calories, Carbohydrate 46.3 g, Cholesterol 182.6 mg, Fat 50.3 g, Fiber 3.5 g, Protein 12.5 g, SaturatedFat 31.3 g, Sodium 147.5 mg, Sugar 36.9 g

JOHNNY IUZZINI'S CHOCOLATE SOUP



Johnny Iuzzini's Chocolate Soup image

Categories     Chocolate     Dessert     Cocktail Party     Valentine's Day     Chill     Engagement Party     Party     Advance Prep Required     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 on its own or 16 as part of a "fourplay"

Number Of Ingredients 11

For the Cocoa Puffs:
8 ounces (250 g) milk chocolate (preferably Valrhona Jivara 40% cacao), chopped
1 cup (7 g) Cocoa Puffs
For the Chocolate Soup (makes about 4 1/2 cups):
4 cups (960 g) milk
4 teaspoons (7 g) juniper berries, crushed in a mortar or coarsely ground in a spice grinder
9 ounces (150 g) bittersweet chocolate (preferably Valrhona Araguani 72% cacao), finely chopped
For the Devon Foam:
2/3 cup heavy cream
1/2 cup Devon cream (available at gourmet markets and specialty stores)
1/2 cup milk, plus additional if needed

Steps:

  • For the Cocoa Puffs:
  • Melt the chocolate in a glass bowl in the microwave in 30-second bursts, stirring between each burst, or melt in a double boiler. Roll the Cocoa Puffs in the chocolate, coating them completely. Lift them out with a fork, letting the excess chocolate drip off, and place on a parchment-lined baking sheet to set. Store in a cool place.
  • For the Chocolate Soup (makes about 4 1/2 cups):
  • Put 1 cup of the milk in a small saucepan with the juniper berries. Bring to a boil, then turn off the heat and let the juniper infuse for 25 minutes. Have the chopped chocolate ready in a heatproof bowl, and, remember, the finer you've chopped the chocolate, the better.
  • Bring the milk back to a boil, then strain into a measuring cup. Add some of the remaining 3 cups milk, if needed, to make 1 cup. Pour the hot milk over the chocolate, let it sit for a moment, then whisk to melt the chocolate and make an emulsion.
  • Pour in the rest of the cold milk, and froth the soup with an immersion blender. Transfer to a pitcher and refrigerate until you're ready to serve.
  • For the Devon Foam:
  • Whisk the heavy cream and Devon cream together in a bowl until thick. Whisk in the milk, then froth with an immersion blender (add additional milk if you need to). Transfer to a pitcher and refrigerate until you're ready to serve.
  • To Serve:
  • Thin the chocolate soup with some cold milk if it's too thick to sip, and froth it again with an immersion blender.
  • Divide the soup among sixteen small glasses (for tasting portions) or among eight coffee cups. Drop in a few of the Cocoa Puffs, then spoon on a layer of the Devon foam. Top with a few more Cocoa Puffs.

CHOCOLATE SOUP II



Chocolate Soup II image

This is a great soup to make when the kids are at home, and there is snow on the ground outside.

Provided by MARBALET

Categories     Desserts     Specialty Dessert Recipes     Dessert Soup Recipes

Yield 4

Number Of Ingredients 8

⅝ cup white sugar
5 tablespoons all-purpose flour
2 tablespoons cocoa powder
4 cups milk
½ teaspoon vanilla extract
salt to taste
3 slices white bread
¼ cup margarine

Steps:

  • Combine sugar, flour and cocoa. Put under broiler to brown, stirring frequently. Remove from heat. Add a little milk until creamy. Cool.
  • Heat the remainder of the milk to boiling. Gradually stir in cocoa mixture, bring to a boil. Add vanilla and salt to taste.
  • Cube the bread, and fry golden brown in the butter or margarine. Serve with the hot soup.

Nutrition Facts : Calories 436.1 calories, Carbohydrate 61.3 g, Cholesterol 19.5 mg, Fat 17.1 g, Fiber 1.5 g, Protein 11.1 g, SaturatedFat 5.4 g, Sodium 359.9 mg, Sugar 43.7 g

CHOCOLATE SOUP



Chocolate Soup image

This is posted for the World Tour 2005 RecipeZaar event. I haven't tried it yet, but oh my, does it ever look good! The source is Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich.

Provided by PanNan

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

5 cups milk
3 tablespoons flour
4 ounces semisweet chocolate, chopped fine
2 tablespoons sugar
1 tablespoon unsalted butter
1 pinch ground cinnamon
1 loaf brioche bread, torn in pieces (or panettone, or hard butter cookies)

Steps:

  • In a small bowl, stir 1/2 cup milk and the flour until smooth.
  • In a saucepan bring 4 1/2 cups milk to a simmer over medium heat. Place chocolate in a small bowl, and ladle 1 cup of the simmering milk over the chocolate and whisk to dissolve it. Stir the dissolved chocolate into the simmering milk.
  • Slowly add the flour mixture to milk in the saucepan, then stir in sugar, butter, and cinnamon, and return to the simmer. Cook, stirring until thick and smooth - about 5 minutes.
  • Remove from heat, and let rest about a minute. Ladle soup into warm bowls, and pass the brioche, panettone, or cookies for dunking into the soup.

Nutrition Facts : Calories 272.3, Fat 19.3, SaturatedFat 12, Cholesterol 33.6, Sodium 104.5, Carbohydrate 22.3, Fiber 3.2, Sugar 4.4, Protein 9.5

CHOCOLATE SOUP



Chocolate soup image

Not a dessert for the faint-hearted, these pudding pots are pure liquid chocolate - with a dash of coffee and brandy

Provided by Barney Desmazery

Categories     Dessert, Dinner

Time 10m

Number Of Ingredients 5

150ml double cream
200g good-quality dark chocolate
100ml strong coffee
4 tbsp brandy (optional)
vanilla ice cream , to serve

Steps:

  • Put the cream in a saucepan over a medium heat and gently bring to the boil. Meanwhile, chop the chocolate into small pieces using a heavy knife and prepare the coffee.
  • Once the cream is just boiling, turn off the heat and throw in the chopped chocolate. Stir gently until completely smooth, then add the coffee and brandy (if using).
  • To serve, divide between 4 small bowls and add a scoop of vanilla ice cream to each.

Nutrition Facts : Calories 442 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein

"SWISS" CHOCOLATE SOUP



My friend and I made this up when we were young, and now it is the best desert! The Swiss is for Swiss Miss Hot Chocolate Mix.

Provided by Anastasia Eonica

Categories     Frozen Desserts

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

3 -4 scoops vanilla ice cream (A bowl full, approx.3-4 scoops)
1/4 cup hot fudge (I use hot Hershey's Chocolate)
1/4 cup milk (Whatever kind)
1 teaspoon Swiss Miss mix (Any kind of Powdered Hot Chocolate Mix is fine)

Steps:

  • In blender, scoop out Ice Cream.
  • Heat Hot Fudge in a microwave-safe bowl, covered, for 20-35 sec.
  • Pour Hot Fudge, Milk, and Mix in Blender.
  • Make as chunky or as smooth as you want.
  • Now you have two options.
  • You could pour and serve cold, or, heat it in the microwave for 45-60 seconds .
  • Either way is delicious!

Nutrition Facts : Calories 437, Fat 18.7, SaturatedFat 10.8, Cholesterol 57.1, Sodium 295.1, Carbohydrate 60.8, Fiber 2.2, Sugar 40.2, Protein 8.2

SPICY TOMATO CHOCOLATE SOUP



Spicy Tomato Chocolate Soup image

Provided by Rachelle Lucas

Time 1h15m

Number Of Ingredients 20

2 Tbl Extra Virgin Olive Oil
2 Tbl Unsalted Butter
1 Onion, Diced
3 Cloves Garlic, Minced
2 Carrots, Peeled and Diced
2 Celery Stalks, Diced
1 Cup Sun-Dried Tomatoes, Sliced
Kosher Salt and Freshly Ground Pepper to Taste
3 Tbl Harissa (North African Chili Paste)
2 tsps Hungarian Paprika
2 tsps ground Cumin
1 tsp ground Coriander
½-3/4 cup Dry Sherry or White Wine
1-28 oz Can Diced Tomatoes
4 Cups Chicken Broth
¼ Cup Cilantro, Chopped
¼ Cup Italian Parsley, Chopped
3-4 oz Bittersweet Chocolate
2 Tbl Honey or to Taste
Queso Fresco, Goat Cheese or Crème Fraiche to Garnish

Steps:

  • Heat oil and butter in a stock pot over medium high heat until butter melts.
  • Add onion and sauté until translucent, approx. 5 mins. Add garlic, carrots, celery and sun dried tomatoes.
  • Season with salt, pepper, harissa, paprika, cumin and coriander. Saute for a couple of minute to toast spices and soften vegetables.
  • Add wine and continue cooking on high until all of the liquid has evaporated. Add tomatoes and chicken broth. Bring to a boil. Cover and reduce heat to a simmer. Cook for 45 mins or until the vegetables are tender.
  • Pass soup through a food mill or blender to puree and remove any large particles. Return soup to pot and place over low heat.
  • Add parsley and cilantro. Add chocolate and enough honey to balance acidity. Adjust seasoning to taste.
  • Serve hot, garnished with queso fresco, fresh goat cheese or crème fraiche.

CHOCOLATE SOUP



Chocolate Soup image

Provided by Food Network

Categories     dessert

Yield 3 to 4 servings

Number Of Ingredients 5

2 cups milk
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoon Giardella cocoa
1 cup chocolate chips

Steps:

  • Bring the milk, cream, vanilla and cocoa to a boil. Mix in the chocolate chips and serve.

CHOCOLATE SOUP RECIPE



Chocolate soup Recipe image

Provided by Amy Scattergood

Categories     DESSERTS, STOVETOP

Time 45m

Yield Makes about 1 quart soup

Number Of Ingredients 6

1 quart milk
Pinch salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
10 ounces 70% very high-quality chocolate, preferably Valrhona
Sugar, if desired

Steps:

  • In a heavy-bottom saucepan, heat the milk over medium heat until it is just about to boil, about 10 minutes. Remove from heat, stir in the salt, cinnamon and cardamom and set aside to steep for a half hour or so. Meanwhile, chop or break up the chocolate and place in a bowl. Reheat the milk until it just comes to a boil, then remove from heat and strain through a fine mesh sieve over the chocolate. Stir until the chocolate is melted and the mixture is smooth. Taste, and adjust sweetness with sugar if desired. Serve the soup in small bowls; the soup can also be made ahead of time, chilled and then reheated before serving.

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