Recipe for chocolate soup with whipped cream
Chocolate soup? Yes! It's every kid's dream, but this is definitely a soup for adults, too. Served with or without a big plop of whipped cream on top, this smooth-as-velvet soup makes the perfect ending to almost any meal. It's like a cup of rich hot cocoa in a bowl, so a little is all you need. And you can make it in advance; it's just as good chilled.
Chocolate soup with whipped cream
Adapted from the New York Times Bread & Soup Cookbook, one of my favorite cookbooks from the 1970s, this recipe serves 8.
5-1/2 cups milk (I use nonfat milk)
1/2 lb semisweet chocolate, grated, or semisweet chocolate chips, plus a little bit extra for garnish
2 tsp flour
2/3 cup granulated sugar
4 egg yolks
1 cup heavy cream, whipped to stiff peaks
In a large saucepan, bring the milk and chocolate to a boil over medium heat. Place the flour in a small glass measuring cup or bowl. Add 2 tablespoons of the hot chocolate milk to the flour, and stir to combine. Add this mixture back into the soup as it boils. Stir in the sugar and remove pot from the stove.
Place the egg yolks in a heat-proof glass measuring cup, and beat lightly with a fork. Add 1/4 cup of the hot soup to the eggs, and beat vigorously with a whisk to combine. Then add the egg mixture back into the soup pot, whisk vigorously, and return the soup to low heat only long enough to warm it.
Pour the soup through a fine-mesh strainer to catch any bits of coagulated egg. Serve hot, in small bowls, with a dollop of whipped cream and a bit of grated chocolate. Or chill the soup for several hours and serve cold.