This Chocolate Soup is the most decadent soup you’ll ever taste. It’s thick and velvety, deeply chocolatey, and perfectly balanced by buttery cinnamon croissant croutons and a light vanilla-bean whipped crème fraîche.
If you’re anything like me, you’re always craving chocolate while trying to look health-conscious in front of other people. “I can’t possibly have a cookie,” you tell friends, even though in your head you’re chanting “cookiecookiecookie.” This recipe is the perfect loophole.
Chocolate soup is essentially an ultra-rich hot chocolate reimagined as a spoonable soup, finished with cinnamon croissant croutons and whipped vanilla-bean crème fraîche. It’s meant for true chocolate lovers—served in small bowls, it feels indulgent but unexpected. If anyone asks, you can honestly say you skipped dessert and had more soup.
Recipes for chocolate soup vary widely: some resemble thin hot chocolate, others rely heavily on cornstarch and become gummy. I use a light touch of cornstarch plus egg yolks—the same technique used in custards and puddings—to achieve both body and richness without a starchy aftertaste. The combination gives you a luscious, silky texture rather than a gluey one.
Another key to the soup’s depth is plenty of chocolate. For the recipe below I use a generous amount to ensure an intense chocolate flavor. If you prefer something milder, reduce the chocolate slightly, but this dish really shines when it feels richly chocolate-forward.
To balance the chocolate’s intensity I infuse the milk with orange zest for a bright, citrusy note that complements semi-sweet chocolate beautifully. The orange is optional—omit it for a pure chocolate profile or substitute another flavoring if you prefer.
The toppings are simple but essential. Croissant croutons are made by cubing croissants, tossing them with melted butter, cinnamon, and sugar, and baking until crisp and golden. They add buttery crunch and a warm spice note. The whipped crème fraîche—made with heavy cream, crème fraîche, powdered sugar, and vanilla bean paste—adds a tangy, airy finish that keeps the soup from feeling overly heavy.
This is an intensely chocolatey dessert best served in small portions. It’s an unexpected and elegant finish to a meal and especially lovely during chilly weather. If you bring a bowl to your next gathering, be ready to accept compliments—and to call it “soup” when explaining why you had seconds.
🍫More Chocolate Recipes
- Dark Chocolate Fondue
- Lick-The-Knife-Clean Chocolate Spread
- Four Fantastic Ways to Use Ganache
- Chocolate Espresso Sauce
- Easy Microwave Fudge
- Chocolate Sour Cream Frosting
Dessert Grilled Cheese Sandwiches
Chocolate Soup With Croissant Croutons
Ingredients
For the Chocolate Soup:
- 1 large orange
- 2 1/2 cups milk
- 2 1/2 cups half-and-half
- 1 lb semi-sweet chocolate, finely chopped
- 2 tbsp cornstarch
- 2 tbsp cold water
- 2 large egg yolks
- 1/3 tsp salt
- 1 tsp vanilla extract
For the Croissant Croutons:
- 2 large croissants
- 1 oz unsalted butter, melted
- 1 tbsp granulated sugar
- 1/2 tsp ground cinnamon
For the Whipped Crème Fraiche:
- 1 cup heavy cream
- 1/2 cup crème fraîche
- 1/3 cup powdered sugar
- 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
Instructions
To Make the Chocolate Soup:
- Use a vegetable peeler to remove the orange zest, avoiding the bitter white pith. Combine the zest with the milk and half-and-half in a large saucepan. Heat over medium until the mixture begins to simmer at the edges, then remove from heat, cover, and let infuse for 30 minutes to 2 hours, depending on how pronounced you want the orange flavor.
- While the milk infuses, finely chop the chocolate. Whisk cornstarch with cold water until dissolved. Place the egg yolks in a medium bowl.
- Rewarm the infused milk over medium heat until nearly simmering. Add the chopped chocolate and whisk until melted, then whisk in the cornstarch mixture. Begin whisking the egg yolks and slowly drizzle in about 1 cup of the hot chocolate mixture to temper the yolks so they don’t curdle.
- Slowly whisk the tempered yolks back into the saucepan. Add salt and vanilla, and cook, whisking frequently, until the soup is very hot and slightly thickened to a creamy, spoonable consistency.
- Serve warm, topped with croissant croutons and a generous dollop of whipped crème fraîche.
To Make the Croissant Croutons:
- Preheat the oven to 300°F (150°C) and line a baking sheet. Cut croissants into small cubes. Melt the butter and toss the croissant pieces to coat.
- Mix sugar and cinnamon, sprinkle over the croissant cubes, and toss to combine. Spread in a single layer on the baking sheet.
- Bake 15–20 minutes, stirring every 5 minutes, until the croutons are golden and crisp. Cool completely before serving.
To Make the Whipped Crème Fraiche:
- Chill a mixing bowl and whisk attachment for 15 minutes. Combine heavy cream, crème fraîche, powdered sugar, and vanilla in the chilled bowl. Whip on medium-high until the mixture thickens and holds firm peaks. Avoid overbeating to prevent graininess.
Recipe Notes
Leftover soup stores in the refrigerator and reheats gently on the stove.
Measuring Tips
These recipes are developed using weight measurements; using a kitchen scale yields the most consistent results. Volume measurements are provided, but note that weight and volume are not interchangeable for all ingredients.
Nutrition
Carbohydrates: 49 g |
Protein: 10 g |
Fat: 49 g |
Saturated Fat: 29 g |
Cholesterol: 140 mg |
Sodium: 192 mg |
Potassium: 608 mg |
Fiber: 5 g |
Sugar: 34 g
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