This dark chocolate soup is rich, thick, and so creamy. Think rich dark chocolate, caramel, and a hint of espresso. It is served hot and topped with a small scoop of vanilla ice cream (that gets all melty right away) and cinnamon toasted pound cake croutons.
You can cut the croutons into any shape you prefer, including squares. I thought these tiny stars were pretty cute. You can make them with either homemade or store bought pound cake. I was thinking that angel food cake croutons might be good too.
The original recipe here serves eight. The recipe can be cut down with success, but be careful making the caramel in small quantities because it can easily burn.
Dark Chocolate Soup with Cinnamon-Toasted Pound Cake Croutons RecipeAdapted from Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth.
1/2 C sugar
1/4 C water
Pinch of salt
6 C half and half
2 tsp espresso powder
24 ounces semisweet or bittersweet chocolate (not chocolate chips) chopped finely
8 small scoops of vanilla ice cream
one small pound cake
- Cut the pound cake into squares or other shapes and brush with melted butter and sprinkle both sides with cinnamon sugar. You will want to make 2 to 4 croutons per bowl of soup.
- In a preheated broiler, broil the croutons for 1 to 2 minutes until toasty, turn them over with a spatula, and broil the other side for 1 to 2 minutes.
- Heat the sugar and water in a large sauce pan stirring occasionally until the mixture starts to turn golden. Turn up the heat and boil until the mixture is a deep caramel, about 4 minutes. Immediately remove it from the heat.
- Sprinkle on the salt and slowly stir in the half and half. Watch for splashing as the cold half and half hits the very hot caramel.
- Return the pan to the heat and bring the mixture to a low boil. Cook, stirring over medium heat, for about 2 minutes.
- Remove the pan from the heat and add the espresso and the chocolate.
- Stir until completely smooth.
- Top with a small scoop of vanilla ice cream, and 2 to 4 croutons.
- Serve immediately.