Chocolate and Mint Soup with Melting Chocolate Croutons
Serves 6
Ingredients:
For the Melting Chocolate Croutons:
Nonstick vegetable oil cooking spray
1/2 stick (1/4 cup)/55 g unsalted butter
2 ounces/55 g dark chocolate (70% cocoa solids), chopped
1 large free-range egg
1 large free-range egg yolk
1/4 cup/55 g sugar
2 tablespoons/20 g all purpose flour, sifted
Pinch of salt
For the Chocolate and Mint Soup:
2 cups/465 ml whole milk
1 1/4 cups/295 ml heavy whipping cream
1/2 bunch fresh mint leaves, coarsely chopped
10 ounces/275 g semisweet chocolate, chopped
Additional heavy whipping cream, for garnish
Whole small mint leaves, for garnish
Method:
To make the melting chocolate croutons:
Preheat the oven to 400°F. Stir the chocolate and butter in a heavy small saucepan over low heat until smooth. Using an electric mixer, beat the egg, egg yolk and sugar in a large bowl until pale and doubled in volume. This will take about 3 to 5 minutes.
Fold in the melted chocolate mixture. Add the flour and salt and stir with a whisk until smooth. Spoon into the prepared muffin cups, dividing equally.
At this point, the chocolate croutons can be made 8 hours ahead and refrigerated, then baked just before serving. Bake for 5 minutes, or until slightly puffed and just set around the sides (a toothpick inserted into the center of the cakes should come out with batter attached). Let the croutons rest for 3 to 4 minutes then unmold.
Meanwhile, to prepare the chocolate and mint soup:
Combine the milk, 1 1/4 cups/295 ml of cream, and the coarsely chopped mint in a medium saucepan. Bring to a gentle simmer over medium heat. Remove from the heat then cover and let steep for 5 minutes.
Strain the cream mixture into a large bowl. Add the chocolate and stir with a whisk until the chocolate melts and the mixture is smooth. Pour the hot soup into 6 bowls. Place 3 warm chocolate croutons into each bowl. Reserve the remaining croutons for nibbling. Drizzle with the additional cream then garnish with the whole mint leaves and serve.
