© Pastry WishesDecadent Hot Chocolate Soup With Caramel Brioche Croutons
This creamy, luscious hot chocolate soup is delicious! It’s quick, easy, ultra-rich and served with caramel brioche croutons! It’s perfect for Valentine’s Day or any day!
Have you ever had chocolate soup?? If not, let me introduce you to my new chocolate fix and your new best friend!
This soup is a cross between rich hot chocolate, thick warm pudding and chocolate fondue! What better way to celebrate Valentine’s Day than with this mind-blowing dessert!
I have to tell you, though, this is NOT a light and airy dessert, that’s why I serve it in really small bowls!
It’s quite rich and definitely NOT for the weak, but it is sooooo good!
FREQUENTLY ASKED QUESTIONS
What’s in this chocolate soup?
This recipe only has a handful of ingredients: dark chocolate, cream, milk, alcohol, and cinnamon.
Can I tweak or adapt this recipe?
Sure! I added two different kinds of alcohol and some cinnamon, which give it a really nice delicate flavor. Of course, you can add your favorite alcohol (like mint liquor or ouzo) or omit it altogether!
How do you serve it?
This soup is best served warm, so I’d make it about half an hour before serving it. Fresh fruit is divine with this! You could put some fruit on a skewer for dipping in the soup! Or you could top it with whipped cream or ice cream!
What you need to make it:
Good quality dark chocolate: I use 72% dark couverture chocolate for a richer flavor.
Milk: I use low-fat, but you can use regular milk.
Heavy cream: I added this to thicken the soup so I wouldn’t have to add any flour, cornstarch, or eggs. It really gives it a beautiful, silky creaminess to it, too!
Cinnamon: I use a cinnamon stick, which really boosted the overall flavor. I think cinnamon pairs really well with all the other flavors and it’s very subtle.
Alcohol: I use Kahlúa and whiskey, but you could use your favorite alcohol.
For the caramel Brioche Croutons you need:
Brioche: You only need a few slices of brioche bread.
Sugar & water: To make the caramel, you need a small amount of sugar and water.
HOW TO MAKE CARAMEL BRIOCHE CROUTONS
HOW TO MAKE DECADENT HOT CHOCOLATE SOUP
VARIATIONS & ADD-INS
There are so many ways you can play around with this recipe! Here are just a few ideas for variations and add-ins:
- Nuts and pomegranate seeds would go great with this soup! They would also offer a nice crunch!
- You could add some orange zest to the soup!
- I think coffee would be great with this soup, too!
- I used a combination of Kahlúa and whisky! Another nice blend is Cointreau or Grand Marnier! Or if you like mint, you could add mint liquor, like Crème de menthe!
TIPS FOR SUCCESS
- You can easily reheat any leftovers, just add a little milk (1 or 2 tablespoons) and stir over medium heat. Add more milk if you want a thinner consistency.
- This is a very rich dessert, so I suggest you serve it in very small bowls, but of course, you could
IDEAS FOR LEFTOVER CARAMEL BRIOCHE CROUTONS
Sometimes I don’t always use all the croutons with this soup, so I like to save them for later.
Here are a few ideas for leftover caramel croutons:
- You could top your favorite ice cream with them.
- You could put them on top of hot chocolate, instead of marshmallows.
- You could add them over Greek yogurt.
- You could nibble them on their own as a sweet snack (yes, I have actually done that!).
MORE CHOCOLATE RECIPES
Classic Homemade Brownies From Scratch
Classic Chocolate Cupcakes (No Mixer)
Ultimate Chocolate Chunk Cookies (+ Secret Ingredient)
Cheater’s Chocolate Mousse (+Easy Chocolate Garnishes)
Easy Egg-free Chocolate Salami – Greek Kormos/Mosaiko (No-bake + Vegan Option)
Easy Homemade Chocolate Syrup (Without Corn Syrup)
Sugar Free Whole Wheat Chocolate Cupcakes
For another AMAZING chocolate recipe, check out Tasy Oven’s Crockpot Hot Chocolate! Simple and delicious!
Let me know how this decadent hot chocolate soup with caramel brioche croutons turns out for you in the comments below! I’d love to hear from you!
Decadent Hot Chocolate Soup With Caramel Brioche Croutons
Ingredients
For the Caramel Brioche Croutons
- 3 tablespoons butter
- ½ cup (100 g / 3.5 oz) sugar
- ¼ cup (60 ml / 2 fl oz) water
- 2-3 slices brioche bread, cubed
For the Soup
- ¾ cup (200 ml / 7 fl oz) milk
- ½ cup + 1 tablespoon (150 ml / 5 fl oz) heavy cream
- 1 cinnamon stick
- 2 tablespoons Kahlua
- 2 tablespoons bourbon or whiskey
- 7 oz / 200 g dark chocolate (I use 72% couverture chocolate), finely chopped
Instructions
Make the Caramel Brioche Croutons
- Line a baking sheet with parchment paper. Set aside.
- In a medium saucepan over medium heat, combine the butter, sugar and water. Whisk until the sugar dissolves, about 2 minutes.
- Allow the sugar mixture to boil until it turns a medium amber color, about 4 minutes.
- Remove the saucepan from the heat and add the brioche cubes, a handful at a time and stir to coat evenly.
- Transfer to the lined baking sheet and quickly spread the croutons. Use 2 forks to separate them so they're not touching. Set aside to cool.
Make the Soup
- In a medium saucepan, add the milk, cream, alcohol and cinnamon stick and simmer over medium-low heat for about 20 minutes.
- Discard the cinnamon stick and quickly stir in the chopped chocolate. Whisk until smooth. If you want a thinner consistency, add 1-2 tablespoons of milk.
- Serve immediately.
- Enjoy!
Notes
- This soup can be stored in the refrigerator for about 4 days.
- You can easily reheat any leftovers, just add a little milk (1 or 2 tablespoons) and stir over medium heat. Add more milk if you want a thinner consistency.
©Pastry Wishes 
© Pastry Wishes 
© Pastry Wishes 
© Pastry Wishes 
© Pastry Wishes 
© Pastry Wishes 
© Pastry Wishes 
© Pastry Wishes
© Pastry Wishes
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