Chocolate Soup

1. 1

   In a medium saucepan over medium heat, stir together the whole milk, sweetened condensed milk, and vanilla bean.

2. 2

   Bring the mixture almost to a boil, stirring constantly.

3. 3

   Remove from the heat and let it steep for 20 minutes.

4. 4

   Strain and return to the pan.

5. 5

   (Rinse and dry the vanilla bean and save it for another use.)

6. 6

   Put the pan on low heat, add the chocolate, and whisk until the chocolate melts.

7. 7

   Combine the cornstarch and water to form a slurry.

8. 8

   Add the slurry a little at a time, whisking constantly, until the soup is thick and smooth.

9. 9

   You will know it is ready when the bubbles are gone and the chocolate has thickened, about 5 to 7 minutes.

10. 10

    Pour the soup into bowls and garnish with biscotti, raspberries, and mint leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.