Chocolate Soup with Whipped Cream
Yield
6 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 ¾ | cups |
milk
|
|
| 4 | each |
egg yolks
|
*
|
| ½ | pound |
semi-sweet chocolate
grated, null, null |
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | x |
cordial
chocolate or mint |
* |
| 2 | teaspoons |
all-purpose flour
|
|
| ⅔ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
milk
|
|
| 4 | each |
egg yolks
|
*
|
| 226.8 | g |
semi-sweet chocolate
grated, null, null |
|
| 237 | ml |
heavy whipping cream
|
|
| 1 | x |
cordial
chocolate or mint |
* |
| 1E+1 | ml |
all-purpose flour
|
|
| 158 | ml |
sugar
|
|
Directions
Bring the milk and grated chocolate to a boil in a large saucepan.
Mix 1 or 2 tablespoons of the hot chocolate milk with the flour, and add to the soup as it boils.
Stir in the sugar and remove from the stove.
Add the egg yolks, stirring constantly, and return to low heat only long enough to warm the soup.
Serve hot or cold in small bowls as a special dessert, with a dollop of whipped cream and a few sprinkles of chocolate or mint cordial.
