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Chocolate Soup Recipe
Food is one of the only things that indulges all your senses. The rich colour of saffron, the texture of a cheese cake, the crackle or fresh bread, all of them are simply addictive. I am a food addict and love to explore food beyond the traditional!
Ingredients - For the pineapples
- 1 ½ cups
- 3 oz
- 1/2 cup
- 1 Tbsp
For the soup
- 6 oz
- 4 oz
- 32 oz
- a pinch
To serve
- 1/2 cup
- 1/4 cup
- 1 Tbsp
Instructions - For the pineapples
- Soak the pineapple with rum for at least 20 minutes.
- Heat a pan and sauté the sugar over medium heat until the sugar liquefies and darkens. Be careful not to burn the sugar.
- As the sugar starts to turn golden brown, remove from heat add the pineapples.
- Let it sit for 15 seconds before returning it to the heat on low-medium heat.
- Be cautious, the alcohol from the rum is flammable and may momentarily ignite.
- Add the butter and cook for another 5-10 minutes or until almost all liquid is gone.
- Remove from heat, let it cool and refrigerate.
For the soup
- Combine the chocolate, condensed milk, whole milk and salt in a heavy bottom saucepan.
- Place the pan over low heat and whisk constantly until all the chocolate has melted and the mixture is smooth and even.
- Pour the soup in four shallow bowls and place in freezer for approximately 1 hour or until a thin but firm layer of ice has formed.
- Note the thickness of the ice needs to support the weight of the pineapples and nuts.
To serve
- Toss the sliced strawberries with a tablespoon of the sweetened condensed milk.
- Place the refrigerated pineapple chunks, chopped macadamia nuts and sliced strawberries on top of the hardened surface of the soup.
- 1 hr
- 30 min
- 4
- oz
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