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    Chocolate Soup

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    Chocolate Soup

    • Preparation time: 30 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • Chocolate Base
    • 125ml whole milk
    • 65ml double cream
    • 125g dark chocolate, finely chopped or grated
    • Sabayon
    • 100ml double cream
    • 4 egg yolks
    • 25g caster sugar


    1. To make the chocolate base, heat the milk and cream to just below boiling. Put the chopped chocolate in a bowl, pour over the hot milk and cream and stir until smooth. Set aside to cool.
    2. Meanwhile, whisk the egg yolks and sugar for the sabayon until thick and pale and holding a peak - this takes about 15 minutes with an electric whisk. Add the double cream to the whipped mixture and whisk for another five minutes. You'll be left with a mixture that is frothy and thick, but mobile.
    3. Fold the chocolate mixture into the whipped egg and cream mixture, until thoroughly incorporated. Serve straight away, or chill. Serve in small bowls, with scoops of vanilla ice cream and raspberries. This is also good with brownies and coffee ice cream. (Because this dish includes raw eggs, it is not suitable for the elderly or unwell, or pregnant women.)

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