Chocolate Soup with Croissant Croutons

Chocolate Soup with Croissant Croutons Recipe

If you’re in the mood for a decadent dessert that’s both unique and utterly indulgent, this Chocolate Soup with Croissant Croutons is a must-try. Imagine rich, velvety chocolate with a hint of orange, topped with buttery, cinnamon-sugar croissant croutons, and a dollop of whipped crème fraiche—this is comfort food taken to a whole new level. Perfect for special occasions or simply treating yourself, this dessert is sure to impress. Let’s dive into this luxurious recipe!

Ingredients

For the Chocolate Soup:

• 1 large orange
• 2 ½ cups milk
• 2 ½ cups half-and-half
• 1 lb semi-sweet chocolate, finely chopped
• 2 tbsp cornstarch
• 2 tbsp cold water
• 2 large egg yolks
• ⅓ tsp salt
• 1 tsp vanilla extract

For the Croissant Croutons:

• 2 large croissants
• 1 oz unsalted butter, melted
• 1 tbsp granulated sugar
• ½ tsp ground cinnamon

For the Whipped Crème Fraiche:

• 1 cup heavy cream
• ½ cup crème fraiche
• ⅓ cup powdered sugar
• 1 tsp vanilla bean paste, or 2 tsp vanilla extract

Directions

To Make the Chocolate Soup:

1. Infuse the Milk:
   • Use a vegetable peeler to remove the zest from the orange, being careful to leave behind the bitter white pith. In a large saucepan, combine the orange zest, milk, and half-and-half. Heat over medium heat until the mixture reaches a simmer, with bubbles forming along the sides.
   • Remove the pan from heat, cover, and let the mixture steep for at least 30 minutes or up to 2 hours, depending on how intense you want the orange flavor.
2. Prepare the Chocolate Base:
   • While the milk is infusing, finely chop the semi-sweet chocolate. In a small bowl, mix the cornstarch and cold water until fully dissolved. Place the egg yolks in a separate medium bowl.
3. Melt the Chocolate:
   • After the milk mixture has infused, return the pan to medium heat and warm it until it’s nearly simmering (hot but not boiling). Whisk in the chopped chocolate until it is fully melted and the mixture is smooth. Add the cornstarch mixture and whisk to combine.
4. Temper the Eggs:
   • Gradually whisk the egg yolks while slowly drizzling in about 1 cup of the hot chocolate milk mixture to temper the eggs and prevent them from curdling.
5. Thicken the Soup:
   • While continuously whisking the chocolate soup in the pan, slowly drizzle in the tempered egg yolks. Add the salt and vanilla extract, and continue cooking the soup, whisking frequently, until it thickens slightly and reaches a creamy, soup-like consistency.
6. Serve:
   • Serve the soup warm, topped with croissant croutons and a dollop of whipped crème fraiche.

To Make the Croissant Croutons:

1. Preheat the Oven:
   • Preheat your oven to 300°F (150°C) and line a baking sheet with aluminum foil.
2. Prepare the Croutons:
   • Cut the croissants into small cubes. In a large bowl, melt the butter in the microwave, then toss the croissant cubes in the melted butter to coat.
3. Add Cinnamon Sugar:
   • In a small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle the cinnamon-sugar mixture over the buttered croissant cubes and toss to coat evenly.
4. Bake:
   • Spread the coated croissant cubes on the prepared baking sheet and bake for 15-20 minutes, stirring every 5 minutes, until the croutons are lightly golden and crunchy. Let them cool completely before serving.

To Make the Whipped Crème Fraiche:

1. Chill the Bowl:
   • Chill a mixing bowl and whisk attachment in the refrigerator for 15 minutes to help achieve a better whip.
2. Whip the Cream:
   • In the chilled bowl, combine the heavy cream, crème fraiche, powdered sugar, and vanilla bean paste or extract. Beat on medium-high speed, scraping down the sides of the bowl as needed, until the mixture thickens and holds firm peaks. Be careful not to overbeat, as it can become grainy.

Additional Information

• Prep Time: 30 minutes
• Cooking Time: 20 minutes
• Total Time: 50 minutes
• Calories: 350 kcal per serving
• Servings: 6 servings

Tips for Perfect Chocolate Soup

• Orange Flavor: Adjust the steeping time of the orange zest in the milk to control the intensity of the orange flavor in the soup.
• Croissant Croutons: For extra crunch, you can bake the croutons a bit longer, but be sure to check frequently to avoid burning.
• Serving Suggestion: This soup is best enjoyed warm, with the croissant croutons adding a delightful texture contrast to the smooth chocolate.

This Chocolate Soup with Croissant Croutons is a decadent, elegant dessert that’s perfect for impressing guests or treating yourself to something special. The combination of rich chocolate, zesty orange, and crunchy, cinnamon-sugar croissant croutons creates a dessert experience like no other. Enjoy each luxurious spoonful!

Chocolate Soup with Croissant Croutons

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• Author: Dulcia
• Total Time: 50 minutes
• Yield: 6 1x

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Description

This Chocolate Soup is a luxurious and indulgent dessert that offers a deep, rich flavor with a silky texture. The addition of orange zest infuses a subtle citrus note, perfectly complementing the semi-sweet chocolate. Served warm, this soup provides the ultimate comfort, especially when paired with crunchy cinnamon-sugar Croissant Croutons that add a delightful texture contrast. The whipped crème fraiche adds a touch of creaminess and lightness, making every spoonful a decadent experience.

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Ingredients

Scale 1x2x3x

For the Chocolate Soup:
1 large orange
2 ½ cups milk
2 ½ cups half-and-half
1 lb semi-sweet chocolate, finely chopped
2 tbsp cornstarch
2 tbsp cold water
2 large egg yolks
⅓ tsp salt
1 tsp vanilla extract
For the Croissant Croutons:
2 large croissants
1 oz unsalted butter, melted
1 tbsp granulated sugar
½ tsp ground cinnamon
For the Whipped Crème Fraiche:
1 cup heavy cream
½ cup crème fraiche
⅓ cup powdered sugar
1 tsp vanilla bean paste, or 2 tsp vanilla extract

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Instructions

To Make the Chocolate Soup:
Use a vegetable peeler to remove the orange zest, leaving the bitter white pith behind. In a large saucepan, combine the orange zest, milk, and half-and-half. Heat over medium heat until it reaches a simmer, with bubbles forming along the sides. Remove from heat, cover, and let the mixture steep for at least 30 minutes or up to 2 hours, depending on the desired intensity of the orange flavor.
While the milk is infusing, finely chop the semi-sweet chocolate. In a small bowl, mix the cornstarch and cold water until the cornstarch is completely dissolved. Place the egg yolks in a separate medium bowl.
After the milk mixture has infused, return the pan to medium heat and warm it until it’s nearly simmering (hot but not boiling). Whisk in the chopped chocolate until fully melted. Add the cornstarch mixture and whisk to combine.
Gradually whisk the egg yolks while slowly drizzling in about 1 cup of the hot chocolate milk mixture to temper the eggs and prevent them from curdling.
While continuously whisking the chocolate soup in the pan, slowly drizzle in the tempered egg yolks. Add the salt and vanilla extract, and continue cooking the soup, whisking frequently, until it thickens slightly and reaches a creamy soup-like consistency.
Serve the soup warm, topped with croissant croutons and a dollop of whipped crème fraiche.
To Make the Croissant Croutons:
Preheat the oven to 300°F (150°C) and line a baking sheet with aluminum foil.
Cut the croissants into small cubes. In a large bowl, melt the butter in the microwave, then toss the croissant cubes in the melted butter to coat.
In a small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle the cinnamon-sugar mixture over the buttered croissant cubes and toss to coat evenly.
Spread the coated croissant cubes on the prepared baking sheet and bake for 15-20 minutes, stirring every 5 minutes, until the croutons are lightly golden and crunchy. Let them cool completely.
To Make the Whipped Crème Fraiche:
Chill a mixing bowl and whisk attachment in the refrigerator for 15 minutes.
In the chilled bowl, combine the heavy cream, crème fraiche, powdered sugar, and vanilla bean paste or extract. Beat on medium-high speed, scraping down the sides of the bowl as needed, until the mixture thickens and holds firm peaks. Be careful not to overbeat, as it can become grainy.

• Prep Time: 30 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 350