Sweet Chocolate Soup with Froth

Hi, I’m Lisa from Stop and Smell the Chocolates. I’m a married mom of one amusing son and I love chocolate! Take a little chocolate break during your stressful day – come by and you might find a yummy recipe, a funny story, a cup of tea, a household tip, a lovely picture, or a new friend. I look forward to meeting you and sharing some chocolate!

With Mother’s Day fast approaching, you may be looking for a nice chocolate dessert to make (’cause every mom I know loves chocolate). This recipe is rich and delicious. The presentation is nice too. All chocolate fans will love it!

The recipe was from a magazine and sat around my house for a couple of years. I happened to have some mini liqueurs in my cupboard (either one could be used in the recipe) because I liked the bottles. I never really thought to get them all together and try it out until I had a blog full of chocolate! I’m so glad I did. Enjoy! It will be hard to share, but I highly recommend it. :)


  • 3 cups heavy whipping cream
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 5 oz. bittersweet chocolate, finely chopped
  • 2 oz. baking chocolate, finely chopped
  • 3 tablespoons Frangelico or Godiva chocolate liqueur


  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chopped, toasted hazelnuts or almonds
  • 1/4 cup bittersweet chocolate chips or chopped chocolate


1. In a medium saucepan over medium heat, whisk together cream, sugar, and vanilla. Simmer, stirring several times, until reduced by a third, about 40 minutes.

2. Stir in chopped chocolates until well-blended.

3. Remove from heat and whisk in liqueur. Can be refrigerated up to 2 days ahead (gently reheat to serve).

To Serve:
Whip the cream until frothy. Then add the powdered sugar and vanilla. Continue to whip until the cream holds soft peaks. Fold in chopped nuts and chocolate bits. Place a large scoop of the whipped cream in the center of each serving bowl and pour the warm chocolate soup around the whipped cream.

Makes 4-6 servings



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