By Steve Demase
- 1/2 tbsp Potato Starch If you use corn starch add 1 tsp.
- 2 cups Unsweetened Almond/Coconut Milk
- 1 cup Half & Half
- 4 oz Semi-Sweet Chocolate Chips
- 2 oz 63% Chocolate Chips
- 1/4+ tsp Aleppo Pepper
- 1/4 tsp Ceylon Cinnamon
- 1/4+ tsp Fresh Ground Nutmeg
- 1/2 tsp Vanilla Extract
- 1/2 tbsp 100% Unsweetened Cocoa Powder
- 1/2 tsp Sea Salt
- Lightly ground Cacao Nibs for Topping
Mix starch with 1/2 cup of almond coconut milk, stir until smooth.
Heat the balance of the almond coconut milk and half & half to low temp then slowly add the chocolate chips, stirring continuously until completely blended.
Add cocoa powder and again whisk until smooth and blended.
Add the potato starch and milk blend and stir into the soup.
Add the pepper, cinnamon, nutmeg, salt and vanilla extract.
Cook and stir over low heat until everything is blended. About 10 -15 minutes. If you have an immersion blender, blend thoroughly till a light froth appears.
Sprinkle Cacao Nibs on top before serving. If they are large, grind or break with a mortar and pestle or spice grinder to a finer consistency.
Note: The soup will keep well in the refrigerator, however the Aleppo pepper will lose some of it's zing. So if stored, add some pepper when you are heating it up on the day of serving.