Chocolate soup is my "new thing". It's an elegant and sexy addition to my ever changing dessert repertoire.
Chocolate soup stems from a smooth dark chocolate richness, and perky rum soaked bananas, topped with freshly made meringue. It's dessert perfection and will leave every chocolate lover in the room gasping and asking for seconds. Talk about decadent!
This is a chocolate recipe that will satisfy any chocoholics cravings. Chocolate + soup = a winner! Lookout Julia Child.
Here's a recipe that beats all chocolate soup recipes out there:
Chocolate Soup
(Printable Recipe)
8 ounces "couverture" - Scharffen Berger semisweet chocolate at room temperature
3 cups milk, brought to just under a boil
6 fully ripe bananas (freckled but not mushy)
1 teaspoon instant ground coffee
1 teaspoon fragrant ground cinnamon
½ cup dark rum
¾ cup sugar
4 tablespoons (½ stick) unsalted butter
½ cup egg whites
1 ¼ cups confectioner's sugar
Handheld blender
Shallow, ovenproof 10-cup bowl or 8 ramekins
Freestanding electric mixer with bowl and whip
Fine meshed sieve or sifter
Piping bag and ½-inch star tip
Melting Chocolate:
Cut chocolate into flakes ¼-inch thick. Put chocolate into a bowl and pour hot milk over it. Add instant coffee. Blend until smooth.
Preparing Bananas:
Peel and quarter bananas lengthwise. Cut crosswise into ½-inch pieces. Transfer to a bowl, toss with cinnamon, and then pour in rum. Set a heavy 10-inch frying pan over high heat; pour in sugar and cook until caramel brown. Swirl in butter. When melted, scrape in bananas and rum. Sauté, turning bananas gently with wooden spoon, until softened and caramelized. If necessary, add a few drops of rum to melt caramel.
Filling Tureen:
Spread bananas evenly on bottom of soup tureen, and spoon chocolate over bananas to cover by ¼ inch, leaving ¼ inch to rim of container. Cover and refrigerate 1 hour.
Decorating:
When ready to serve, preheat oven to 350 degrees Fahrenheit and place rack in middle level. Place tureen in a baking pan and pour boiling water around it. Whip egg whites until they begin to foam; continue whipping and gradually sift in half of sugar. When whites form stiff peaks, fold in remaining sugar. Scrape into piping bag and swirl 1 ½ inches of meringue on the top of each dessert. Remove tureen from water bath, set on baking sheet and place on middle rack. Bake 6 to 8 minutes or until meringue is light brown. Serve warm.
This is a dessert to die for! If you were looking for something new, and tired of making the same 'ol same 'ol - Chocolate Soup is easy to make and will always make a terrific impression with guests who have never had it before.
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Written by Carlo of Carlo At Your Service Productions
