-
1
Put the chocolate in a glass bowl and melt in the microwave, using 30-second bursts and stirring after each burst, or melt in a double boiler.
-
2
Bring the coconut milk to a simmer in a saucepan.
-
3
Add the chocolate and emulsify with an immersion blender.
-
4
Refrigerate until cool, then emulsify again with an immersion blender.
-
5
Pour into a whipped cream maker and charge with a cream whipper charger (N2O ).
-
6
Shake vigorously.
-
7
Refrigerate until needed or for up to 2 days.
-
8
Heat a small skillet, preferably cast iron, over medium-high heat.
-
9
When the skillet is hot, add the chiles, and toast them for about 90 seconds, turning them once.
-
10
Let the chiles cool, then remove the seeds and chop.
-
11
Put the chiles in a small saucepan with 1 1/2 cups of the milk.
-
12
Bring to a simmer, then turn off the heat and infuse for 20 minutes.
-
13
Mix with an immersion blender to pulverize the chiles.
-
14
Strain through a fine strainer into a measuring cup and add enough milk to make 3 cups.
-
15
Pour the milk into a clean saucepan and bring to a boil.
-
16
Put the chocolate in a heatproof bowl.
-
17
Pour about one-third of the milk into the center and stir from the inside of the bowl out.
-
18
Continue adding milk gradually as the chocolate melts.
-
19
Mix with an immersion blender.
-
20
Fill a small glass or a cup about two-thirds full with the soup and top with the foam.
-
21
Garnish with some croutons and toasted coconut.
-
22
Repeat for each serving.
-
23
For the photograph, I held the glass on its side while I added the foam.
