Anthony Demetre

Warm Chocolate Soup

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Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

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

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.

Ingredients

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

Method

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