Chocolate-Chipotle Soup with Milk Chocolate Coconut Foam

By Johnny Iuzzini

Chocolate-Chipotle Soup with Milk Chocolate Coconut Foam recipe, brought to you by MiNDFOOD.

Serves 4 to 6

For the milk chocolate coconut foam:

5 ounces (150 g) whole milk chocolate (preferably Valrhona Jivara 40 pct cacoa), chopped

1 (14-ounce) can coconut milk

1 Put the chocolate in a glass bowl and melt in the microwave, using 30-second bursts and stirring after each burst, or melt in a double boiler.

2 Bring the coconut milk to a simmer in a saucepan. Add the chocolate and emulsify with an immersion blender. Refrigerate until cool, then emulsify again with an immersion blender. Pour into a whipped cream maker and charge with a cream whipper charger (N2O). Shake vigorously. Refrigerate until needed or for up to 2 days.

For the Soup:

(Makes about 3 1/2 cups)

Scant 1/4 ounce (6 g) chipotle chilies

About 3-1/4 cups (780 g) milk

5 ounces (150 g) milk chocolate (preferably Valrhona Jivara 40 pct cacao), chopped

1 Heat a small skillet, preferably cast iron, over medium-high heat. When the skillet is hot, add the chilies, and toast them for about 90 seconds, turning them once. Let the chilies cool, then remove the seeds and chop.

2 Put the chilies in a small saucepan with 1.5 cups of the milk. Bring to a simmer, then turn off the heat and infuse for 20 minutes. Mix with an immersion blender to pulverize the chilies. Strain through a fine strainer into a measuring cup and add enough milk to make 3 cups. Pour the milk into a clean saucepan and bring to a boil.

3 Put the chocolate in a heat-proof bowl. Pour about one-third of the milk into the center and stir from the inside of the bowl out. Continue adding milk gradually as the chocolate melts. Mix with an immersion blender.

To Serve:

Chocolate brioche croutons

Shredded unsweetened coconut, toasted

Fill a small glass or a cup about two-thirds full with the soup and top with the foam. Garnish with some croutons and toasted coconut. Repeat for each serving.



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