Chocolate Soup

• 120g Liquid Chocolat™ of your choice


• 60ml Whole milk


• 60ml Double cream


• 30g Hotel Chocolat smudge (optional for a more nutty experience)

Microwave


1. Pour the double cream and milk into a microwaveable bowl and heat on high power until simmering.


2. Place the Liquid Chocolat™ in another microwaveable bowl, pour in a third of the hot cream and milk and allow to stand for a few minutes. Then whisk gently until smooth, gradually adding the rest of the cream and milk as you do this.


3. For a nutty twist, add the Smudge now, the return the mixture to the microwave and, on half power, heat in blasts of 2 minutes, stirring between each blast until it becomes a lusciously thick soup.


4. Allow to cool a little and then serve in wine glasses by itself for a deliciously mellow experience or add your favourite fresh berries for a tangy twist.

Hob


1. Pour the double cream and milk into a metal bowl and heat over a pan of boiling water (bain-marie) until gently simmering.


2. Place the Liquid Chocolat™ in another metal bowl, pour in a third of the hot cream and milk and allow to stand for a few minutes. Then whisk gently until smooth, gradually adding the rest of the cream and milk as you do this.


3. For a nutty twist, add the Smudge now then return mixture to the hob over a pan of simmering water, heating the mixture until it becomes a lusciously thick soup.


4. Allow to cool a little and then serve by itself for a deliciously mellow experience or add your favourite fresh berries for a tangy twist.

A creamy, custard-like chocolate dessert, best served studded with tangy, fresh berries.