Mint Chocolate Dessert Soup

1 cup whole milk
1 cup heavy cream
4 ounces good quality dark chocolate (60%), about 2/3 cup of chips, finely chopped chocolate
1 tablespoon unsweetened cocoa powder
1 tablespoon granulated sugar
1/4 cup clear creme de menthe liqueur
Vanilla ice cream, warm fudge sauce, and mint leaves, to serve

Combine milk and cream in a 1.5-Quart Saucepan over medium-low heat. Place chocolate in blender along with cocoa powder and sugar. Once cream mixture just begins to bubble (do not let it come to a full boil), pour into pitcher over chocolate. Secure lid and let sit for 30 seconds, then process. Add creme de menthe through the ingredient feed and blend on low speed for a few seconds just to incorporate.

To serve, place scoops of vanilla ice cream into shallow serving bowls. Pour about 1/2 cup of warm soup into bowl over ice cream. Drizzle with fudge sauce and garnish with mint leaves if desired. Serve immediately. Soup can also be refrigerated in the blender pitcher or in an airtight container, then rewarmed slightly before serving.

Previous articleErvin Helget
Next articleDiane Schuelke


Please enter your comment!
Please enter your name here