Saturday, February 21, 2009

Blissful Chocolate Soup

Okay, so we really should be posting more recipes with vegetables and grains in them, but we're just getting this party started, so we're bringing out all the Yum Stuff to keep the party hopping! There will be plenty of days for delicious, hard-core healthy meals, but on this cold February day, we know you're all dreaming of warm homemade chocolate pudding.

And, we could make some good old fashioned chocolate pudding, but do you know what’s better than chocolate pudding? Chocolate Soup! Baby, it’s cold outside and sipping on some silky, warm, chocolate soup is better than a simple bowl of pudding any day. If you find yourself craving this soup – and you will – you don’t have to wait long to get it, because this soup can be made in a flash - ( 8-1/2 minutes if you're speedy... )


2 Cups Whole Milk
1/4 Cup and 3 Tablespoons Sugar
3 Tablespoons Unsweetened Cocoa
2 Tablespoons Cornstarch
1/4 Teaspoon Salt
1 Tablespoon Vanilla
1 Teaspoon Almond Extract

While 1 -1/2 cups of milk is slowly warming on the stove, whisk the remaining 1/2 cup milk with the sugar, cocoa, cornstarch, and salt just until they become well acquainted. When teeny tiny bubbles appear in the warmed milk, pour the cocoa mixture into the warmed milk, grab your whisk again and let the mingling begin. It won’t be long before the magic happens and your chocolate party thickens up a bit and the fun bubbles return. Once the bubbles start popping like fireworks, you can remove it from the heat. Now for the fun finale… whisk in the true party-starters -vanilla and almond extract- and can almost taste it, can’t you?

Shazam! You’ve Got Chocolate Soup!

Pour the soup into a beautiful bowl, grab a spoon, have a seat on the couch, wrap yourself in a cozy blanket, and slurp up some of that chocolately goodness!

Make some NOW…You know you want to….

Go! Go! Go!

The great advantage of chocolate soup over any other type of soup is that it also tastes great cold.

If you are not convinced that soup trumps pudding, then simply add one more tablespoon of cornstarch, and voila' – you have pudding.

If you’re a peanut butter fanatic, adding one tablespoon of peanut butter at the end with the vanilla and almond extract makes for a sinfully delicious blend of chocolate and peanut butter. The question is...can you handle it?

Coming Soon.... The Fastest and Easiest Pasta Stuffed Peppers You'll Ever Make...and Eat...and Love!


Kiki said...

This looks so yummy...I wish I had cornstarch on hand so I could make this.

I think you need to make a list of staples you keep on hand in the pantry and how flour, how long before it goes bad????

Kuckie next time you come to the beach it may have to include cooking so I can get in on the fun!!!!

Post a Comment