Chocolate Soup

Try this Chocolate Soup recipe
Staff Writer
Chocolate Soup

George Duran

What to do with all of the bars of chocolate you were gifted this year? Sure, you can chew on them one by one, but what about drinking them with this scrumptiously self-indulgent dessert soup instead? The soup is like hot chocolate that’s so thick and rich that you need a spoon to eat it. It may not cure your cold, but it certainly will warm your heart.


  • 4 1/2  Cups  milk
  • 1  Cup  sweetened condensed milk
  • vanilla bean, split and scraped
  • 10  Ounces  bittersweet chocolate, chopped
  • 5  Tablespoons  cornstarch
  • 5  Tablespoons  cold water
  • Whipped cream (optional)
  • Chocolate shavings (optional)
  • Biscotti cookies (optional)
  • Fresh raspberries (optional)


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.


Chocolate Soup Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Soup Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.