INGREDIENTS: 1 ½ cups (12floz/350ml) full fat Milk ½ cups (4oz/125ml) All purpose Cream 1 cup (6oz/180g) Bittersweet chocolate (I used 72% cocoa solids) 1 ½ tbsp Cornstarch/Cornflour 1 ½ tbsp Water ¼ tsp Salt 1tsp vanilla extract
METHOD: In a medium saucepan over medium heat, add the milk and cream. Bring the mixture almost to a simmer.
Turn the heat down low, add the chocolate, and whisk until the chocolate starts to melt.
Whisk the cornstarch and water together to form a runny paste. This will be stiff but keep mixing until both ingredients are combined. Add the cornstarch mix to the chocolate whisking constantly until the soup is thick and smooth.
Simmer on very low for about 2-3 minutes until the cornstarch is cooked out. Turn off the heat.
Whisk in the vanilla extract and salt.
Pass your soup through a sieve for smooth, silky result. Carefully pour into bowls and garnish with some freshly whipped cream and toasted pound cake.
Serve warm and enjoy!!!
You can made this the day before and gently heat it up again before serving.