Chocolate and Mint Soup with Melting Chocolate Croutons

posted: 06/30/10
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Chocolate and Mint Soup with Melting Chocolate Croutons


For the Melting Chocolate Croutons:

  • Nonstick vegetable oil cooking spray
  • 1/2 stick (1/4 cup)/55 g unsalted butter
  • 2 ounces/55 g dark chocolate (70% cocoa solids), chopped
  • 1 large free-range egg
  • 1 large free-range egg yolk
  • 1/4 cup/55 g sugar
  • 2 tablespoons/20 g all purpose flour, sifted
  • Pinch of salt

For the Chocolate and Mint Soup:

  • 2 cups/465 ml whole milk
  • 1 1/4 cups/295 ml heavy whipping cream
  • 1/2 bunch fresh mint leaves, coarsely chopped
  • 10 ounces/275 g semisweet chocolate, chopped
  • Additional heavy whipping cream, for garnish
  • Whole small mint leaves, for garnish


To make the melting chocolate croutons:

  1. Preheat the oven to 400?F. Stir the chocolate and butter in a heavy small saucepan over low heat until smooth. Using an electric mixer, beat the egg, egg yolk and sugar in a large bowl until pale and doubled in volume. This will take about 3 to 5 minutes.
  2. Fold in the melted chocolate mixture. Add the flour and salt and stir with a whisk until smooth. Spoon into the prepared muffin cups, dividing equally.
  3. At this point, the chocolate croutons can be made 8 hours ahead and refrigerated, then baked just before serving. Bake for 5 minutes, or until slightly puffed and just set around the sides (a toothpick inserted into the center of the cakes should come out with batter attached). Let the croutons rest for 3 to 4 minutes then unmold.
  4. Combine the milk, 1 1/4 cups/295 ml of cream, and the coarsely chopped mint in a medium saucepan. Bring to a gentle simmer over medium heat. Remove from the heat then cover and let steep for 5 minutes.
  5. Strain the cream mixture into a large bowl. Add the chocolate and stir with a whisk until the chocolate melts and the mixture is smooth. Pour the hot soup into 6 bowls. Place 3 warm chocolate croutons into each bowl. Reserve the remaining croutons for nibbling. Drizzle with the additional cream then garnish with the whole mint leaves and serve.
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