Chocolate Soup
In a small saucepan, whisk together the coconut milk, non dairy milk, vanilla extract, sugar, salt, and cocoa powder. Heat over medium heat until very hot, but not yet boiling, for about 5 minutes.…
- Cook40 min
- Total40 min
- Serves4
- LevelEasy
Ingredients
- 1 cup canned coconut milk, lite or full-fat
- ¾ cup non dairy milk (unsweetened)
- 2 tsp. vanilla extract
- ⅓ cup sugar
- ⅛ tsp. salt
- 1 tbsp. cocoa powder
- ½ cup non dairy chocolate, chopped
- 1 tbsp. cornstarch mixed with 2 tablespoons water
Method
- In a small saucepan, whisk together the coconut milk, non dairy milk, vanilla extract, sugar, salt, and cocoa powder. Heat over medium heat until very hot, but not yet boiling, for about 5 minutes. Stir in the chocolate, and heat just until melted, stirring continuously, making sure not to let the mixture come to a boil. Whisk in the cornstarch slurry and heat for about 3 minutes, stirring constantly, until the mixture has thickened and it coats the back of a spoon. Serve hot in individual bowls garnished with vegan marshmallows or Sweetened Whipped Coconut Cream and cacao nibs (or mini chocolate chips). Store in airtight container for up to 2 days in refrigerator. Reheat simply by warming over medium-low heat in small saucepan until desired temperature is reached.
