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March 25, 2010

Recipe for chocolate soup with whipped cream

Chocolate soup 

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.

Print recipe only.


Posted by: Kalynskitchen | March 25, 2010 at 09:10 AM

This definitely sounds like a treat. (Not really on my diet, but I don't think I could resist if you set some in front of me!)

Posted by: Pauline | March 25, 2010 at 09:59 AM

That made my eyes pop wide open!!!! After reading the recipe I am convinced that this recipe would make a perfect substitute for the "soft chocolate ice cream" lovers.

Posted by: pam | March 25, 2010 at 10:27 AM

I've heard of chocolate gravy, but never chocolate soup. Personally I think it's brilliant.

Posted by: Judy | March 25, 2010 at 09:56 PM

Oh. My.
I must try this!

Posted by: Sandie {Inn Cuisine} | March 25, 2010 at 11:29 PM

I'm making this before it warms up too much. I only recently learned of chocolate soup, and it's definitely something I want to try!

Posted by: Memoria | March 26, 2010 at 04:16 AM

This chocolate soup looks amazing!! I bookmarked it!

Posted by: lobstersquad | March 26, 2010 at 04:27 AM

LOVELY PICTURE! and the soup must be a dream, for sure.

Posted by: Lydia | March 26, 2010 at 07:36 AM

Kalyn, Pauline, Judy, Memoria: my favorite thing about this soup was that, because it's so rich, a really small bowl of it was the perfect amount. A small egg cup or ramekin would be perfect for serving it.

Pam, chocolate gravy? Really? Tell me more!

Sandie, no need to rush; this soup is just as good cold and would be a great summer dessert.

Lobstersquad, thank you. (I'd be embarrassed to tell you how long it took me to get a good photo of this -- the whipped cream kept melting and covering up the chocolate before I could get the camera in the right position!)

Posted by: jen | October 19, 2011 at 02:31 AM

Just what I was looking for! I am going to serve it cold and put divinity ghosts on top for a halloween party. Thanks!

Posted by: Carla at The Soupstache | March 23, 2012 at 04:39 PM

Now there's an idea! I was looking to try some dessert soups, and I'll probably try this one soon. :)

Posted by: Stacey | March 7, 2013 at 02:59 PM

Does this soup turn into pudding once it cools? I'm in a soup competition this weekend, so I need to to be soup-like! Thanks! Trying a batch today.

Posted by: Lydia (Soup Chick) | March 7, 2013 at 03:01 PM

Stacey, it shouldn't. But I've never tried it and don't know for sure.

Posted by: Stacey | March 8, 2013 at 07:32 PM

OK, I made a trial pot and I think this is our soup for this weekend's soup cook off! I altered it a little, using cornstarch instead of flour and decreasing the sugar to 1/2. I also used 2% milk. It's fabulous and beautiful and the perfect consistency! We first tried the Food Network recipe and it wasn't nearly as good as yours!
We own a Rocky Mountain Chocolate Factory, so naturally we used our dark chocolate. People are expecting a savory soup from the contestants so this will surely get some attention! I had to submit the recipe for the informal cookbook of all the soups served and you are listed as the person responsible for the recipe! I hope this brings more traffic to your website. Thank you and I'll let you know if we win! It's a fundraiser for my son's preschool.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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