Dark Chocolate Soup (baking chocolate)


We like our chocolate soup with fresh raspberries, but any seasonal fruit or berry that you like can be substituted. Make sure to change the liqueur to suit the fruit. Note: For a thicker soup, add more chocolate. For a thinner soup, more liquid.


1 1/2 cups heavy cream
1 TBS sugar
1/2 pound Zoe’s bittersweet baking chocolate
Small pinch salt
1/4 cup raspberry liqueur (or sweetened fruit juice if you wish to omit the alcohol)
1/2 pint raspberries

Garnish, optional:

2 TBS chopped nuts (hazelnuts or almonds)
1 tablespoon fresh mint, thinly sliced
1 Zoe’s Dark bar, shaved into flakes
½ cup sweetened whipped cream


Place bittersweet chocolate in a bowl large enough to hold the cream. In a small saucepan, bring the cream and sugar to a boil. Remove from heat and pour over the chocolate in the bowl. Let stand 1-2 minutes and then stir with a whisk, until smooth and glossy. Stir in the raspberry liqueur.

Let the ganache cool to room temperature and reserve.

When room temperature, pour the chocolate mixture into 4 shallow bowls. Top with fresh raspberries.

Add desired any/all garnishes: Spoonful of whipped cream, chopped nuts, chopped fresh mint, and chocolate shavings.


Bittersweet Baking Chocolate 

Stun your guests with a dessert made using Zoe’s private blend of smooth 58% Bittersweet Baking Chocolate.

Enjoy 10% Off.