Sweet Chocolate Soup with Froth

Hi, I’m Lisa from Stop and Smell the Chocolates. I’m a married mom of one amusing son and I love chocolate! Take a little chocolate break during your stressful day – come by and you might find a yummy recipe, a funny story, a cup of tea, a household tip, a lovely picture, or a new friend. I look forward to meeting you and sharing some chocolate!

With Mother’s Day fast approaching, you may be looking for a nice chocolate dessert to make (’cause every mom I know loves chocolate). This recipe is rich and delicious. The presentation is nice too. All chocolate fans will love it!

The recipe was from a magazine and sat around my house for a couple of years. I happened to have some mini liqueurs in my cupboard (either one could be used in the recipe) because I liked the bottles. I never really thought to get them all together and try it out until I had a blog full of chocolate! I’m so glad I did. Enjoy! It will be hard to share, but I highly recommend it. :)

INGREDIENTS

  • 3 cups heavy whipping cream
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 5 oz. bittersweet chocolate, finely chopped
  • 2 oz. baking chocolate, finely chopped
  • 3 tablespoons Frangelico or Godiva chocolate liqueur

Garnish:

  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chopped, toasted hazelnuts or almonds
  • 1/4 cup bittersweet chocolate chips or chopped chocolate

DIRECTIONS

1. In a medium saucepan over medium heat, whisk together cream, sugar, and vanilla. Simmer, stirring several times, until reduced by a third, about 40 minutes.

2. Stir in chopped chocolates until well-blended.

3. Remove from heat and whisk in liqueur. Can be refrigerated up to 2 days ahead (gently reheat to serve).

To Serve:
Whip the cream until frothy. Then add the powdered sugar and vanilla. Continue to whip until the cream holds soft peaks. Fold in chopped nuts and chocolate bits. Place a large scoop of the whipped cream in the center of each serving bowl and pour the warm chocolate soup around the whipped cream.

Makes 4-6 servings

liqueurs

choc-soup

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Comments

  1. 1

    I’m wondering if I can get my man to make this for me through some not so subtle hints….

    Nah…

    I’ll just make it for myself.

    YUM!

    I wonder how it would be with some raspberry puree on top…

  2. 2


    Ginger says

    This may be somewhat like what our family calls Soppin’ Coco which we dip biscuits or bread in… yummmm!

  3. 3

    Love that idea of a raspberry puree!!! I bet that would be delish:)

  4. 4


    Stephanie Bell says

    Anything with Chocolate and Hazelnuts is SOOOO yummy! Can’t wait to try it with a few shortbread cookies to dunk!

  5. 5

    I like the idea of dipping some cookies in it – yum! You can even eat this with just plain whipped cream, but you don’t need much of the chocolate soup – it’s very rich.

  6. 6

    Oh my, this looks heavenly. I don’t care how rich it is, I am sure I could probably finish it!

    Great post!

  7. 7


    Sandy says

    Oh how yummy! It does look rich but I think it would be such a sweet indulgence to have on a nice cool day. She just blogs about chocolate?? WOW!! I know my new favorite place!

  8. 8


    Katie says

    “stop and smell the chocolates” LOVE the title of your blog. I bookmarked.

    This is what I think Lori would call food porn. lol Looks so good!

  9. 9

    Chocolate soup is like a dream come true.