Cyril Lignac’s chocolate soup recipe

Ok, can we get more delicious than chocolate? This universal sweetness brings together gourmands and fine gourmets. No one can resist the temptation of chocolate. It invites itself as well in our desserts, as in our snacks, and in reality, at any time of the day. We never tire. In cream, mousse, soft or fondant, chocolate is everywhere and we like it. To change a little of our traditional desserts and discover it in a new form, there is an original recipe: chocolate soup. Yes, you read that right. To take advantage of this sweetness, we reveal the chocolate soup and vanilla ice cream from Cyril Lignac.

The difference between chocolate soup and chocolate mousse

It is true that a chocolate soup, is uncommon. A soup is often associated with vegetables and is eaten when the good weather leaves us. However, for Cyril Lignac, chocolate can be eaten in all forms, and when you can no longer find ways to enjoy it, you have to innovate. But suddenly, the chocolate soup is it really different from foam? Well yes, the texture of the two desserts have nothing in common. We tend to prefer mousse for its creamy and airy side, which we like so much. The soup is invited as an even lighter dessert, which can accompany another dessert. Here, the chef uses vanilla ice cream, to bring an additional seasonal delicacy. Other people can add a floating island, fruit, crumble, and even chilli to enhance the chocolate taste. Clearly, the chocolate soupis a good way to enjoy this delicacy as it should be and to spruce up our seasonal desserts a little.

The recipe for chocolate soup and vanilla ice cream by Cyril Lignac

Ingredients :

• 300g milk chocolate (or dark chocolate or half/half)
• 200g full cream
• 400g cold single cream
• 4 scoops of vanilla or pistachio ice cream

Utensils :

• 2 salad bowls, 1 of which went into the freezer a few hours before
• 1 saucepan
• 1 whip
• 1 spatula
• 1 hand mixer
• 1 immersion blender

The preparation :

1. Heat the 200 g of full cream in a saucepan.
2. Place the crushed chocolate in a bowl.
3. Pour the hot cream over the chocolate in the bowl.
4. Mix with a spatula until the mixture is smooth.
5. Whip the 400 g of very cold single cream into a salad bowl that has been frozen beforehand with ice cubes. Remove the ice cubes before whipping the cream.
6. Mix ¼ of the whipped cream with the ganache, then the cream ganache.
7. Reserve in the saucepan.
8. When serving the chocolate soups, heat the saucepan containing the chocolate soup.
9. Whisk together, pour into bowls.
10. Add 1 scoop of vanilla ice cream per bowl.

For more Cyril Lignac recipes, it’s here!