Today is National Chocolate Mint Day, and to celebrate we’ve got a dessert soup recipe to whet your tastebuds and warm your soul. Dessert soup, you say? Indeed.
Imagine it like an entire bowl full of hot chocolate à la mode, served affogato-style over vanilla ice cream. Talk about a unique dessert. Not to mention you can make an artful presentation out of it, pouring the warm soup right in front of your dinner guests like they’re VIPs.
We spiked our chocolate soup with a generous glug of creme de menthe liqueur, which gives it a perfect adult-sophistication and just a hint of bright mint flavor: a perfect way to celebrate this severely under-appreciated holiday.
To begin, heat the milk and cream in a 1.5-Quart Saucepan from the KitchenAid® Stainless Steel 8-Piece Set over medium-low heat until it just starts to form tiny bubbles around the edges, but take it off the heat before it boils and forms a rubbery skin.
Melting chocolate can be fussy and frustrating, but the KitchenAid® Torrent™ Blender makes easy work of it, melting and mixing the chocolate and cream in seconds, resulting in a perfectly smooth and delightfully frothy consistency.
To harness the full power of this amazing blender, simply add your chocolate (cut into small pieces, either chips or callets or a chopped up bar of chocolate) to the blender pitcher along with sugar and cocoa powder. You definitely want to use the best quality chocolate and cocoa powder you can get here, as that makes up 3/4 of the flavor of the final soup. Pour the hot cream over the chocolate in the blender pitcher. Let it sit for 30 seconds to give the chocolate time to melt.
Turn your blender to the “Soup” preset, press go, and sit back and relax while your soup melts, mixes, and blends before your eyes. It’ll take a little over a minute, and you’ll hear it start up slowly then gradually increasing to full power to ensure everything gets mixed in evenly (that’s the beauty of these presets, they know exactly how fast to go and when).
Add the creme de menthe liqueur through the ingredient feed at the very end so the flavor and essence doesn’t evaporate. We found 1/4 cup to be the perfect amount of minty flavor without becoming overpowering or harsh, but feel free to add more or less creme de menthe to suit your personal tastes.
While the soup is still warm, pour it into serving bowls along with a scoop of vanilla ice cream. The contrast of hot and cold is one of our favorite parts of this soup, almost like an Italian affogato (hot espresso served over vanilla gelato), the ice cream melting under the heat of the soup and making it even richer and creamier.
You can also drizzle some warm chocolate sauce on top of the soup for a stunning presentation that becomes its own modern art masterpiece…for a few seconds at least before you dive in head first with your spoon.
For a family-friendly version of this soup, try steeping a handful of fresh mint leaves in the warm cream for about 30 minutes, then strain and reheat the cream and proceed as instructed. The fresh mint flavor is definitely different, more earthy and natural, but just as delightful.
Be sure to share your take on this Mint Chocolate Dessert Soup recipe with us on Instagram using #MadeWithKitchenAid for a chance to be featured.
Mint Chocolate Dessert Soup
Makes 4 servings
1 cup whole milk
1 cup heavy cream
4 ounces good quality dark chocolate (60%), about 2/3 cup of chips, callets or finely chopped chocolate
1 tablespoon unsweetened cocoa powder
1 tablespoon granulated sugar
1/4 cup clear creme de menthe liqueur
Vanilla ice cream, warm fudge sauce, and mint leaves, to serve
Combine milk and cream in a 1.5-Quart Saucepan from the KitchenAid® Stainless Steel 8-Piece Set and set over medium-low heat.
Place chocolate in the pitcher of your KitchenAid® Torrent™ Blender along with cocoa powder and sugar.
Once cream mixture just begins to bubble (do not let it come to a full boil), pour into pitcher over chocolate. Secure lid and let sit for 30 seconds, then process on the “Soup” preset. Add creme de menthe through the ingredient feed and blend on low speed for a few seconds just to incorporate.
To serve, place scoops of vanilla ice cream into shallow serving bowls. Pour about 1/2 cup of warm soup into bowl over ice cream. Drizzle with fudge sauce and garnish with mint leaves if desired. Serve immediately. Soup can also be refrigerated in the blender pitcher or in an airtight container, then rewarmed slightly before serving.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*