Chocolate Soup For Two
Chocolate Soup For Two is a gluten free soup. For $2.34 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 873 calories, 21g of protein, and 39g of fat. This recipe serves 2. valentin day will be even more special with this recipe. This recipe from Foodista has 260 fans. If you have low fat cream cheese, vanillan extract, marshmallow creme, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 15 minutes. Overall, this recipe earns a great spoonacular score of 82%. Users who liked this recipe also liked Chocolate Soup, Chocolate soup, and Johnny Iuzzini's Chocolate Soup.
Servings: 2
Ingredients:
1 cup bittersweet chocolate chips OR 6 oz. bar chocolate chopped
2 tbsp cornstarch
1 cup of fat free half and half
2 oz. low fat cream cheese
2 heaping tbsp. marshmallow creme
1 cup of skim milk
1/3 cup fat free sweetened condensed milk
1 teaspoon vanilla extract
2 tbsp cold water
Equipment:
sauce pan
whisk
frying pan
microwave
bowl
pastry bag
Cooking instruction summary:
- Soup: In a medium saucepan over medium heat, stir together the skim milk, half and half, sweetened condensed milk, and vanilla extract. Bring the mixture almost to a boil.
- Put the pan on low heat, add the chocolate, and whisk until the chocolate starts to melt. Combine the cornstarch and water to form a slurry. Add the slurry a little at a time, whisking constantly, until the soup is thick and smooth. You will know it is ready when the bubbles are gone and the chocolate has thickened, about 5 to 7 minutes. Carefully pour into two bowls and garnish.
- Topping: Microwave the cream cheese at 10 second intervals or until it can be stirred smooth. Add marshmallow creme to the cream cheese and mix well. Dollop on top of soup, or transfer mixture to pastry bag and pipe design.
Step by step:
1. Soup: In a medium saucepan over medium heat, stir together the skim milk, half and half, sweetened condensed milk, and vanilla extract. Bring the mixture almost to a boil.
2. Put the pan on low heat, add the chocolate, and whisk until the chocolate starts to melt.
3. Combine the cornstarch and water to form a slurry.
4. Add the slurry a little at a time, whisking constantly, until the soup is thick and smooth. You will know it is ready when the bubbles are gone and the chocolate has thickened, about 5 to 7 minutes. Carefully pour into two bowls and garnish.Topping: Microwave the cream cheese at 10 second intervals or until it can be stirred smooth.
5. Add marshmallow creme to the cream cheese and mix well. Dollop on top of soup, or transfer mixture to pastry bag and pipe design.
Nutrition Information:
covered percent of daily need
