Chilled Chocolate Soup
“The idea behind the chocolate soup comes from eating a bowl of ice cream and having the melted ice cream pool in the bottom of the bowl. That was my favorite part of eating ice cream growing up. The difference between this and frozen Hot chocolates or a chocolate milkshake, is that it savors the rich dark chocolate flavor in each spoonful without it being diluted. The addition of sea salt and olive oil change the dimensions of flavor for the soup and take it to a whole new level. The combination of chocolate and salt had always been one of my favorites. In all honesty, I like the salt and olive oil in the soup because it cuts the sweetness of the soup, which in turn, allows me to eat more of it!,” says Executive Chef Kevin Chun of Louie and Chan in New York City.
(Yield 4 cups)
- 2 cups whole milk
- 1/2 cup heavy cream
- 6 fl. oz. sweetened condensed milk
- ½ ea. whole vanilla bean (split and scraped)
- 2 tbsp. Cocoa Powder
- 1 lb. dark chocolate (at least 68% or higher)
Garnishes for soup before serving a 4floz serving
- 1 small pinch of Sea Salt
- 1 small drizzle of extra Virgin olive oil (preferably a cold press that’s light and fruity)
Salted Mascarpone and Toasted Almond Panino
- 2 slices of plain focaccia or baguette
- 3 tablespoons of mascarpone
- 4 tablespoons of SLICED toasted almonds
- 1/2 teaspoon of salt
- 1 tablespoon of butter
- In a medium (at least 2Q) saucepan, place the milk, cream, sweetened condensed milk, cocoa powder, and the split/scraped vanilla bean and place on the stove. On high heat bring the ingredients to a scald, making sure that the mixture doesn’t reach a full boil. Whisk constantly. You will know its ready when you see small bubbles on the side of the pot and steam slowly start to rise. Once the mixture has reached a scald, turn off the heat and whisk in the dark chocolate. Transfer to a storage container and allow to cool overnight in the refrigerator.
- When serving the chocolate soup, 4-6floz should be the maximum per person since the dish is fairly sweet and rich. Ladle/pour the 4-6floz into a small bowl. Sprinkle the sea salt and drizzle the olive oil directly into the soup. Serve with the salted mascarpone and almond panino.
- In a small mixing bowl combine the mascarpone, almonds, and salt. Spread generously in between the two sliced of bread. In a small non stick pan, add the butter, and place on low heat. Toast both sides of the Panino about 2-3 minutes until golden brown. Serve immediately while hot and dust with a little powdered sugar over the top.
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