The Jewish Chronicle - - FRONT PAGE -

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.


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