Organic Chocolate Soup
July 14th, 2009 | Published in Chocolate Recipes, Dessert Recipes | 6 Comments
Chocolate Soup
Research tells us fourteen out of any ten individuals likes chocolate.
Try this elegant, velvety soup as a more sophisticated way to serve everybody’s favorite: chocolate pudding. This is a fantastic recipe to showcase some of the new artisan, organic chocolates from makers like Theo, Dagoba and Green and Blacks.
All of these responsible companies are experimenting with single-origin bars that reflect the specific region where the cacao was grown. When I was lucky enough to do a side by side tasting of some of these single-origin bars, I could clearly perceive the influence of the “terroir” as pronounced as that of a Sauvignon Blanc from New Zealand or a Pinot Noir from the Willamette Valley.
They are also pursuing darker and darker (higher cocoa content) products, with some putting out bars as high as 92%. That’s some dark, bitter, intense chocolate, my friends. All the better for your heart. (Go here to read more about the healthy side of chocolate) These companies are taking chocolate to a new level of sophistication and complexity. In addition, Theo chocolate and others are pursuing Fair Trade and sustainability programs with their suppliers that makes the chocolate taste even better.
Organic Chocolate Soup Recipe
I like this recipe as the dessert at a brunch or dinner party. It’s easy to prepare and looks beautiful with the whipped cream island floating in the center. The chocolate soup can be completed a day or two ahead and gently reheated to serve.
Note: In place of the fine organic chocolates I mention in the recipe you could substitute standard bittersweet chocolate and baking chocolate where called for with very good results.
Dagoba Chocolate
Makes 4 to 6 servings
- 3 cups heavy whipping cream
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 5 ounces dark chocolate, like Theo’s 84% Dark Ghana (or bittersweet chocolate ), finely chopped
- 2 ounces organic baking chocolate,like Green & Blacks, finely chopped
- 3 tablespoons Frangelico or Godiva chocolate liqueur
GARNISH
- 1/2 cup heavy whipping cream
- 2 tablespoons confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped, toasted hazelnuts or almonds
- 1/4 cup organic cocoa nibs from Dagoba or finely chopped luxe dark chocoalte like Dagoba’s Concado 73%
- In a medium saucepan over medium heat, whisk together the cream, sugar, and vanilla. Simmer, stirring occasionally, for about 40 minutes or until reduced by one-third. Stir in the chopped chocolate until well blended.
- Remove from heat and whisk in the liqueur. Note: The soup can be made up until this point and refrigerated up to 2 days before serving.
TO SERVE:
- Whip the cream until frothy, then add the confectioners’ sugar and vanilla. Continue to whip until the cream holds soft peaks. Fold in the chopped nuts and cocoa nibs.
- Place a large scoop of the whipped cream in the center of each serving bowl and pour the warm chocolate soup around the whipped cream.
July 14th, 2009at 12:55 pm(#)
This looks amazing. Even better, I have a bunch of Theo 84% Ghana bars just waiting to be turned into something delectable (well, more delectable than they already are).
July 14th, 2009at 1:34 pm(#)
E- as a chocolate expert, I’m thrilled you like the sound of this recipe. And how great you’ve got the Ghana bars on hand. Please let me know how you enjoy this.
July 15th, 2009at 6:38 am(#)
I make a Chocolate Soup similar to that with our Chef Series Dove Chocolate,Goes great with a Grill Cheese.
July 15th, 2009at 8:30 am(#)
[...] ask and you shall receive. Nicole posted this gorgeous recipe for chocolate soup, and I can’t wait to make [...]
July 21st, 2009at 2:31 pm(#)
Looks delicious what a gorgeous recipe all around!
October 3rd, 2009at 7:39 am(#)
every food that we eat should come from Organic Farming. i really get scared about those toxins coming from chemical fertilizers and chemical pesticides. I only eat foods which are certified that they are organically grown