Warm Chocolate Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

The quality of the chocolate you use for this is critical to the flavour of the finished soup. We use Valrhonas 66% cocoa solids.


  • 250 g dark chocolate, 60–70% cocoa solids
  • 50 g butter


Preheat the oven to 100°C/gas ¼.

In a gently warmed bain-marie (or a bowl set over – but not touching – gently simmering water), heat the chocolate and butter until just melted. Add the egg yolks and combine lightly.

In separate bowls, lightly whip the cream to ribbon s