CHOCOLATE SOUP NO, REALLY
CHOCOLATE may be considered a junk food, but semi-sweet and bitter-sweet chocolate have myriad health benefits—including lowering blood pressure, decreasing unhealthy cholesterol levels, and maintaining heart health— with less sugar than milk chocolate.
This dessert soup, in an otherwise healthy diet, offers a happy medium between satisfying that sweet tooth and adding health benefits.
If reheating the soup, use a bain marie — in a bowl set over a pan of gently simmering water. Serves: 3-5 Preparation: 15 minutes Cooking: 15 minutes
For the chocolate soup
85g high-quality dark chocolate like Valrhona (60-70 per cent cocoa solids) roughly chopped
2 tsp arrowroot
480ml almond milk
240ml coconut milk
1 tsp vanilla extract
1 tbsp honey
For the sea salt almonds
35g whole raw almonds, coarsely chopped
1 tsp extra-virgin olive oil
1 tsp sea salt
For the whipped coconut milk
1 small can (160g) coconut milk, chilled overnight
1 tsp vanilla extract Optional: organic pomegranate seeds, cranberries or cherries
First prepare the sea salt almonds (if using): add the almonds to a small sauté pan and heat over medium heat. Cook while stirring constantly until the almonds are fragrant and browned, 7 to 10 minutes.
Over medium heat, pour in the olive oil and stir to coat the almonds. Sprinkle with sea salt and again toss to fully coat the nuts. Allow to cool and serve.
For the whipped coconut milk: for best results, place the bowl of an upright mixer or medium mixing bowl in the freezer for 5 minutes.
Skim the thick heavy cream off the top of the coconut milk and add to the chilled bowl. Add the vanilla and whip with a mixer or whisk until the milk thickens and forms semi-stiff peaks.
For the soup: fill a small saucepan with 2cm of water and bring to a simmer. Add the chocolate to a medium heatproof bowl and set atop the pot to create a double boiler. When the chocolate has almost completely melted with only a few solid pieces remaining, remove the bowl from the pot. Stir to melt the remaining chocolate until smooth.
Add the arrowroot to a small saucepan and slowly pour in the almond milk while whisking to avoid lumps. Place the mixture over a medium-low heat and continue whisking until the liquid thickens.
Add the coconut milk, vanilla and honey and whisk to incorporate. Slowly pour in the chocolate, stirring until it’s completely combined.
Remove from the heat, pour into bowls (it’s rich—a little goes a long way!) with a dollop of whipped coconut milk and a sprinkle of sea salt almonds, if using, and, if desired, pomegranate seeds.