Description
Silky chocolate soup from France whispers pure indulgence with its rich, velvety texture. Crisp croissant croutons add delightful crunch, creating a luxurious dessert experience you’ll savor with each spoonful.
Ingredients
Scale
Primary Ingredients:
- 1 lb semi-sweet chocolate, finely chopped
- 2 ½ cups milk
- 2 ½ cups half-and-half
- 1 large orange
Liquid and Thickening Ingredients:
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ⅓ teaspoon salt
Croissant Croutons Ingredients:
- 2 large croissants
- 1 ounce (28 grams) unsalted butter, melted
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
Whipped Crème Fraiche:
- 1 cup heavy cream
- ½ cup crème fraiche
- ⅓ cup powdered sugar
- 1 teaspoon vanilla bean paste, or 2 teaspoons vanilla extract
Instructions
- Delicately extract orange zest using a vegetable peeler, ensuring no bitter white pith remains.
- Merge orange zest with milk and half-and-half in a large saucepan, gently heating until tiny bubbles form along the edges.
- Remove from heat, cover, and allow the mixture to infuse for 30-120 minutes, depending on desired orange intensity.
- Meticulously chop semi-sweet chocolate into fine pieces while preparing the cornstarch slurry by dissolving it completely in cold water.
- Transfer the infused milk back to medium heat, warming until just before simmering point.
- Incorporate chopped chocolate, whisking until smoothly melted and integrated.
- Blend in cornstarch mixture, creating a uniform consistency.
- Carefully temper egg yolks by gradually introducing hot chocolate milk, preventing potential curdling.
- Slowly reintroduce tempered egg yolks into the saucepan, continuously whisking to maintain smooth texture.
- Add salt and vanilla extract, continuing to cook and whisk until the soup reaches a luxurious, creamy thickness.
- Preheat oven to 300°F and prepare a foil-lined baking sheet for croissant croutons.
- Cube croissants and toss with melted butter, ensuring even coating.
- Dust croissant cubes with a cinnamon-sugar blend, massaging to distribute evenly.
- Arrange coated cubes on baking sheet, roasting for 15-20 minutes and stirring periodically until golden and crisp.
- Chill a mixing bowl and whisk attachment to prepare whipped crème fraiche.
- Combine heavy cream, crème fraiche, powdered sugar, and vanilla, whipping to firm peak stage without over-beating.
- Serve chocolate soup warm, garnishing with crispy croissant croutons and a dollop of whipped crème fraiche.
Notes
- Infuse orange zest in milk to create a subtle, fragrant citrus undertone that elevates the chocolate soup’s complexity.
- Tempering eggs is crucial to prevent curdling, ensuring a smooth, silky chocolate soup texture.
- Croissant croutons add a buttery, cinnamon-sugared crunch that perfectly complements the rich, velvety chocolate base.
- Whipped crème fraiche provides a tangy, luxurious topping that balances the soup’s intense chocolate flavor.
- Consistent whisking and careful temperature control are key to achieving the perfect creamy consistency.
- Serve immediately while warm to experience the full depth of chocolate and aromatic orange notes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Breakfast
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 650
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 150 mg