Chocolate Dessert Soup with Coconut Creme & Ginger Cardamom Zest


by Sarah Khan March 19, 2018

Ingredients

  • 2 cups organic whole milk
  • 2 cups organic heavy cream
  • 8 oz good quality organic dark chocolate finely chopped
  • 2 Tbsp organic granulated sugar
  • 1 can (14 oz) full fat organic coconut milk, unopened and refrigerated for 4 hours
  • 1 Tbsp organic cornstarch
  • 1 Tbsp organic honey
  • 1 tsp organic vanilla extract
  • 1/4 tsp organic nutmeg
  • 3 cubes Reach Organics Ginger Cardamom Zest Cubes, unwrapped and crumbled

Soup

  1. Combine milk and cream in saucepan and set over medium-low heat.
  2. Place finely chopped chocolate and sugar in bowl of food processor.
  3. Once cream mixture just begins to bubble, pour into bowl over the chocolate.
  4. Secure lid and let mixture sit for 30 seconds, then process on low speed until blended.

Coconut Creme

  1. Remove can coconut milk from fridge, open with out shaking and pour out only the thick cream in to a large bowl
  2. Beat cream with cornstarch until consistency of whipped cream
  3. Scrape down sides with spatula and beat in honey, vanilla extract and nutmeg

Serve

  • Place warm soup in serving bowls and top with drizzle of Coconut Creme and crumbled pieces of Ginger Cardamom Zest cubes. 
  • Serve immediately.  Makes approximately 8 servings
  • Soup can be refrigerated in airtight container, reheat before serving.
  • Coconut Creme can be stored, covered in refrigerator for up to 3 days.



Sarah Khan
Sarah Khan

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