Chocolate Soup Ii Recipes

Steps:

• In a medium saucepan over medium heat, stir together the whole milk, sweetened condensed milk, and vanilla bean. Bring the mixture almost to a boil, stirring constantly. Remove from the heat and let it steep for 20 minutes. Strain and return to the pan. (Rinse and dry the vanilla bean and save it for another use.)
• Put the pan on low heat, add the chocolate, and whisk until the chocolate melts. 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.
• Pour the soup into bowls and garnish with biscotti, raspberries, and mint leaves.

Steps:

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

Steps:

• Preheat oven to 400 degrees F.
• Peel parsnips, and cut into 1-inch chunks, brush lightly with oil and place on a baking sheet lined with heavy duty aluminum foil (for easy cleanup). Roast until the parsnips begin to soften (as tested with a knife blade) and until the tips begin to turn golden brown. This takes about 40 minutes. Remove from oven and let rest for a few minutes while you start the other ingredients in the stockpot. (Leave oven on for toasting of croutons.)
• Melt the butter over medium-low heat in a large stockpot and gently saute the onion until translucent. (This takes about 10 minutes, but the more important thing is that they look translucent.) Add the chicken stock, slice open the vanilla bean lengthwise and scrape the seeds into the pot and add along with the vanilla pod itself. Increase heat to medium, add the roasted parsnips, and bring to a boil. Season with salt and pepper, cover and let cook until the parsnips are completely tender, about 20 minutes.
• Once you have the soup underway, toast the croutons in the oven which is already preheated to 400 degrees F. Cut the epee loaf into 3/4-inch thick slices. Brush the bread with oil and place on a foil lined baking sheet (important for cleanup purposes). Sift dark cocoa over the bread and toast briefly in the oven, just to make crispy. Remove and set aside.
• Stir the white chocolate chips into the soup and cook for a further 5 minutes, to allow them to melt and to integrate flavors.
• Remove soup from heat, discard vanilla pod, and stir in heavy cream. Using an immersion blender, blend until smooth. (Remember, when using an immersion blender, the blade end has to be immersed, or it will make a big mess.) Squeeze fresh lemon or lime juice into the pot and stir to combine. (Note: If you hold the sliced end of the fresh lemon or lime against your palm while you squeeze in the juice, the seeds are likely to stay in the rind.)
• Ladle soup into bowls and garnish with fresh dill. Serve with lemon wedges and dark chocolate dusted croutons.

Steps:

• Place a small saucepan over medium-low heat. Sprinkle 5 tablespoons of sugar into the pan, a little at a time; adding more as the sugar melts. When the sugar has melted and turned a deep golden brown, carefully add the butter, salt, and 1 cup of the heavy cream. Increase the heat to medium-high, and bring to a boil, stirring to dissolve. Remove from heat and let cool. Transfer to a bowl, refrigerate, covered, at least 6 hours or preferably overnight.
• Transfer the chilled cream mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk until medium peaks form. Remove bowl from mixer, and refrigerate.
• Place chocolate in a medium heatproof bowl. Bring the milk and the remaining 3 tablespoons of sugar to a boil in a medium saucepan. Add the crushed peppercorns, and remove from heat. Cover, and let stand at room temperature for 5 minutes to infuse.
• Strain the milk mixture through a fine sieve into a small saucepan, and bring to a boil. Pour over the chocolate, and stir until the chocolate has melted and the mixture is smooth. Strain through a fine sieve into a medium bowl.
• Ladle the soup into 4 warm bowls. Serve topped with a dollop of the caramel whipped cream.

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and seasonings; cook and stir until onion is tender, 5-7 minutes. Add garlic; cook 1 minute longer. If desired, add in tequila, stirring constantly., Transfer to a 4- or 5-qt. slow cooker. Add broths and sweet potatoes. Cook, covered, on low until potatoes are tender, 6-8 hours. Stir in chocolate until melted. Cool soup slightly. Process in batches in a blender until smooth. Serve with avocado and Cotija cheese., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

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.

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.