Serve this rich soup in small cups or bowls as the first course in our all-chocolate menu. If you want to go more savory, spice up the whipped cream topping with smoked paprika or cayenne and a little gros sel. Garnish with a sprig of mint. Don’t go out and buy espresso powder just for this recipe — you can always substitute with a tablespoon strong coffee. This recipe makes six cups of soup, which is about 12 servings. It was demoed by Danielle for Valentine’s Day 2014 at the US Botanic Garden.
4 C whole milk
1 (14oz.) can sweetened condensed milk
1 (11 ½ oz.) bag Ghirardelli bittersweet chocolate chips (or other good-quality chocolate)
¼ C coffee-flavored liqueur (such as Kahlua)-optional
½ t salt
2 t vanilla extract
1 t espresso powder
Unsweetened whipped cream (topping)
Combine whole milk, condensed milk, chocolate chips, liqueur (if using) and salt in a saucepan. Bring to a simmer over medium-low heat, whisking constantly. Reduce heat to low and cook, whisking often, until chocolate melts and mixture is smooth and thickened, 20-25 minutes. In a separate bowl, whisk together the vanilla and the espresso powder. Stir into soup.
Serve garnished with small spoonful of whipped cream. For a savory twist, at a pinch of sea salt, Maldon salt flakes or kosher salt on top of the whipped cream.
(Note: you can also garnish the soup with a fruit salsa: )
½ cup strawberries, diced
½ cup fresh pineapple, diced
½ cup kiwi, diced
1 tsp. sugar