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Chocolate Soup


Happy Valentine’s Day, Soupers!  And now, for something sweet.  I bet you thought chocolate soup would be impossible.  Wrong!  Not only is it so, but you can serve it both warm AND cold; with or without a hint of liquor.  And, if you store it in a mason jar with a lid, you can store it in your fridge for up to three days!

This is a soup that requires continuous stirring so it’s the perfect soup to make with your partner or kids. It will keep you close.

What we loved best about this soup, is that it’s plain fun.  We added all types of toppings like confetti sprinkles and cookies.  You can even add a bit of mint leaves, or peppermint and even a drizzle of caramel sauce.  We never promised that this would be a low calorie treat, but there’s something about this soup that’s oh so bad and good all at the same time.  So make it as innocent or as sinful as you choose. Just enjoy!



200 grams dark chocolate

1/2 tsp salt

2 1/2 cups milk

2 1/2 cups cream

1 tablespoon of cocoa powder

2 tablespoon cornstarch or flour

2 tablespoon cold water

1 teaspoon vanilla extract

1/4 teaspoon cinnamon

Pinch of cayenne pepper

Hint of anise (optional)

4 small scoops of vanilla ice cream

2 tablespoons Kahlua or bourbon (optional)

Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 20min
  • Cook20min
  • Meal Time Dessert
  • Serves 3


  1. Pour 4 cups of warm water in a double boiler pot.
  2. Wait for the water to boil in the bottom pot before adding the cholate to to the top pot and stir continuously until melted.
  3. Stir in the whole cream into the chocolate.  Add the vanilla, cocoa powder, cayenne pepper and a pinch of instant coffee. Don’t stop stirring for another five minutes. Add a mixture or cornstarch and water to thicken the soup.
  4. Remove the mixture from the heat, and strain the soup. Add the Kahlua or bourbon.
  5. Take the strained soup mixture and pour into the mason jars half way and seal with top.  Cool for up to three hours.
  6. After cooling, remove the jars, open and add 2 to 4 small scoops of ice cream per jar and toppings (sprinkles, chocolate squares, whipped cream, cookies, mint, or even caramel sauce).

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