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Year of the Soup: Week 52
I saved dessert for last. It’s the least nutritious soup I’ve made all year – what do you expect when the name contains the word ‘chocolate’ and the ingredient list includes marshmallow creme? Perhaps not the hearty and healthy vegetarian fare that preceded this post. Mmm, but it does make a heavenly dessert, and a delicious ending. A cross between hot chocolate and pudding, this rich soup is best served as small portions with just a touch of topping. Or in a huge tureen with a giant dollop of topping and two spoons to share. You decide :)
Happy New Year!!
Chocolate Soup
- I cup skim milk
- 1 cup fat free half and half
- 1/3 cup of fat free sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup bittersweet chocolate chips, or a 6oz bar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 oz cream cheese
- 2 tablespoons marshmallow creme
Directions
- For the Soup: In a medium saucepan over medium heat, stir together the skim milk, half and half, sweetened condensed milk, and vanilla extract. Bring the mixture almost to a boil. Put the pan on low heat, add the chocolate, and whisk until the chocolate starts to melt. Combine the cornstarch and water to form a slurry. Add the slurry a little at a time, whisking constantly, until the soup is thick and smooth. You will know it is ready when the bubbles are gone and the chocolate has thickened, about 5 to 7 minutes. Carefully pour into two bowls and garnish.
- For the Topping: Microwave the cream cheese at 10 second intervals or until it can be stirred smooth. Add marshmallow creme to the cream cheese and mix well. Dollop on top of soup, or transfer mixture to pastry bag and pipe design.
1 comments
Lindsey@ A Pear to Remember said:
November 20, 2011 at 4:16 am
I tried making Deb’s chocolate pudding (from Smitten Kitchen) and it was truly this huge batch of soup. Delicious, but too strange to eat/drink. I wish I had just TOLD our company I INTENDED it to be chocolate soup, it sounds so inventive : )