0 (0)

Desserts, Stovetop

Chocolate soup

Chocolate soup
Glenn Koenig / Los Angeles Times
Total time: 45 minutes | Makes about 1 quart soup
  • 1 quart milk
  • Pinch salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 10 ounces 70% very high-quality chocolate, preferably Valrhona
  • Sugar, if desired

Step 1In a heavy-bottom saucepan, heat the milk over medium heat until it is just about to boil, about 10 minutes. Remove from heat, stir in the salt, cinnamon and cardamom and set aside to steep for a half hour or so. Meanwhile, chop or break up the chocolate and place in a bowl. Reheat the milk until it just comes to a boil, then remove from heat and strain through a fine mesh sieve over the chocolate. Stir until the chocolate is melted and the mixture is smooth. Taste, and adjust sweetness with sugar if desired. Serve the soup in small bowls; the soup can also be made ahead of time, chilled and then reheated before serving.


Mixed Vegetable Pickle
Mixed Vegetable Pickle

Loni's zucchini relish
Loni's zucchini relish

Cornmeal buckle with plums
Cornmeal buckle with plums

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Milk Bar's Compost Cookie
Brunos' budino al caramello
Gateau basque with roasted cherries
Hungarian Chocolate-Walnut Torte