Hot Chocolate Soup 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:

• Select appropriate dispending tip for recipe and screw onto head. Check that appropriate gasket is positioned inside the head. Pre-heat bottle and head. Over a double boiler, heat chocolate with whole milk and stir until smooth. Remove from heat when the mixture reaches approx. 165 F. Add egg whites to the heated mixture and pour into a pre-heated iSi Thermo Whip. Screw head onto the bottle. Charge with one iSi cream charger and shake bottle vigorously 4-6 times. Remove charger holder, discard used charger, and screw on decorator cap. Turn bottle upside-down with dispensing tip in the vertical position. Press lever to dispense.

Steps:

• Mix the cocoa powder, sugar and cinnamon in a saucepan.
• Add the water gradually and stir until smooth.
• Bring to boil and simmer for 5 minutes.
• Add the milk, reheat to boiling point and simmer for 2-3 minutes.
• Mix the potato starch or cornstarch with a little cold water, stir into soup and remove from heat.
• Salt to taste and serve.