European Chocolate Soup
A continental school classic redone with decadent touches.
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European Chocolate Soup is a throwback to a school lunch meal done better, like, way better. A base of milk and half-and-half are bonded with tons of velvety chopped chocolate and rich egg yolks for a treat that’s beyond your average chocolate dessert. What’s even better is having these crunchy cinnamon croissant croutons as a garnish on top! A magical fusion of a warm pudding and a luscious hot chocolate come together for one unique and delicious treat.
Chocolate soup may sound like a complete and utter oddity, but it’s been a standard school treat for children in various European countries. While the name varies, the core of the soup is generally the same — a milk base is fortified with sugar and cocoa powder whisked until combined and warmed on the stove. These traditional versions are nothing to ride home about. People call it hot chocolate in a bowl or no better than a pack of instant hot cocoa, but this version of European Chocolate Soup takes the dessert soup concept and turns it on its head. Rich, elegant ingredients create a divine hybrid of a chocolate soup and anglaise (pouring custard) that is far beyond hot chocolate in a bowl.
Milk and half-and-half are infused with bright citrusy orange rinds. The soaking time varies on how much orange flavor you want to inject. The shortest timeframe would be thirty minutes, while the longest soaking period would be two hours.
Once the rind has infused all of its flavor into the dairy, the milk, and half-and-half are brought back to a simmer and mixed with chopped chocolate.
When the chocolate is melted, whisk in the cornstarch and then temper the egg yolks with the hot soup. Keep stirring and in no time the soup will begin to thicken. For an ultra-smooth version, you can strain the soup.
Served with cinnamon-sugar buttered croutons, this European Chocolate Soup is ready to go!
The soup is definitely a mix between warm loose pudding, hot fudge sauce, and hot cocoa. The orange cuts through the richness of the dairy and chocolate, creating a fresh and addictive spoonful of delight with each and every serving.
This version of European Chocolate Soup has come a long way from its former watery, gritty form. It’s a smooth, decadent luxury that’s the closest to liquid gold one can procure in the kitchen!
European Chocolate Soup
For the croissant croutons:
- 2 large croissants or 6 small butter rolls, cut into 1 1/2 -inch cubes
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
For the chocolate soup:
- 1 large orange
- 2 1/2 cups milk
- 2 1/2 cups half and half
- 1 pound semi-sweet chocolate, finely chopped
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 large egg yolks
- 1/2 teaspoon fine salt
- 1 teaspoon vanilla extract
For garnish:
- 1/2 cup mascarpone or whipped cream
To make the croissant croutons:
- Preheat oven to 300°F and line a baking sheet with foil, set aside.
- In a large bowl combine the croissant cubes, melted butter, sugar, cinnamon, and salt tossing to thoroughly coat.
- Place evenly onto the prepared baking sheet and bake for 15 to 20 minutes or until the croutons are slightly golden and crunchy.
- Cool completely before serving.
To make the chocolate soup:
- Peel the orange rind from the orange.
- In a medium saucepan, combine the orange rind, milk, and half and half. Bring the mixture to a simmer over medium heat. Once bubbles start to appear on the sides, remove the pan from the heat and cover. Let the orange sit in the milk and half and half, infusing the mixture with orange flavor, about 30 minutes. For a stronger orange flavor, let the milk sit for 2 hours.
- While the milks are infusing, whisk cornstarch and cold water together, mixing well until completely dissolved.
- Place the egg yolks in a separate bowl and whisk to break up the yolks.
- Bring the milk mixture back onto the heat, bringing to a simmer (don’t let the milk boil).
- Add in the chopped chocolate, whisking until the chocolate is completely melted. Whisk in the cornstarch mixture.
- Gradually add small ladles of the chocolate soup into the bowl with the egg yolks, whisking continuously. This will temper the eggs and prevent the eggs from curdling.
- Once the egg yolks are brought to the soup’s temperature, whisk the chocolate soup as you add the tempered egg yolks into the soup. Add in the salt.
- Continue to whisk until the soup is warmed up and thickened slightly. Once it thickens slightly, turn off the heat and whisk in the vanilla.
- Serve warm with croissant croutons and a dollop of mascarpone or whipped cream.
Recipe adapted from Sugar Hero.
