This luxurious Dark Chocolate Soup With Salted Butterscotch is so easy to make that it feels like cheating! Incredibly satisfying if you are a chocolate lover or simply looking for a quick dessert to impress.
The first time I tasted chocolate soup was when visiting my sister in Edinburgh. The city was nothing other than spectacular. But still, one of the experiences that left the biggest impression was my discovery of a café called Chocolate Soup! I ordered chocolate soup expecting a creamy hot chocolate but got this tiny espresso-sized dark chocolate soup… I was hooked!
Im delighted to share this dark chocolate soup recipe, inspired by with a simple yet moreish salted butterscotch crunch to top it off- this is hands down the best breakfast ever, just kidding. But, seriously… this is a chocolate lovers dream come true!
Skip to the printable recipe at the end of the post or keep reading for my best tips to ensure this recipe turns out perfectly!
For the soup:
- A Good quality bar of Chocolate – 60% cacao is fine, 70% best, and 90% was, in my opinion, too strong. Feel free to experiment! If you decide to use chocolate that has a high percentage of cacao, you may find that you need a add a touch of sugar to balance the flavors, which may, in turn, affect the consistency of the soup.
-Use the best quality chocolate that you can get your hands on, it will make all the difference to the flavor of the finished soup. I love bittersweet chocolate and use Lindt or Green and Blacks dark chocolate bar for making this recipe. Nowadays you can buy chocolate chips that are of extremely high quality, designed for those making their own chocolates. They can be an expensive option but if they taste good, they will make great chocolate soup!
For those of you who find dark chocolate a little too much, you can of course use milk chocolate – the result will be a sweet, milk chocolate soup.
- Heavy Cream or double cream is what gives this soup its richness, but find the recipe is as irresistible when made with lower-fat cream. If you would prefer, you can use a generous splash of whole milk instead of cream bearing in mind that it won’t give you the same smooth texture but is a great option if you are watching your waistline!
- Hot coffee – if you are sensitive to caffeine or serving this to children I advise choosing decaffeinated coffee, or substituting it with a splash of hot water. If you’re making this recipe in a hurry using hot water and espresso powder is a great alternative!
YOU WILL NEED:
- A small saucepan
- A whisk
- A Spatula
- A sharp knife and a chopping board
For The Salted Butterscotch Crunch Ingredients:
Light muscovado sugar gives the butterscotch crunch an amazing flavor that reminds me of the roasted, candy almonds you can buy at Christmas markets. Regular granulated works also work, although it tastes sweeter. If like me, you’ve discovered that your muscovado sugar has become hard? Don’t worry, you can absolutely rescue it! Place it in the microwave next to a cup of water and microwave for 20-30 seconds. Remember to use microwave-safe dishes and store your muscovado sugar in an air-tight container.
Salt flakes or coarse salt
YOU WILL ALSO NEED:
A medium saucepan – a heavy bottom saucepan helps to distribute the heat evenly and avoid burning.
A sheet of parchment paper or a silicon baking sheet or cake form. A greased baking sheet also works fine.
5 Lessons Learned: Tips for Making Perfect Butterscotch Every Time
- You can use white sugar for the butterscotch if you don’t have any light muscovado sugar at home. It melts very easily and has a golden color and a buttery flavor. Below you can see butterscotch made with muscovado sugar on the left and white, granulated on the right.
- Be mindful of the temperature of the pan when melting the sugar. If the temperature is too low the sugar won’t melt, too hot and the sugar will quickly burn. A medium heat is perfect.
- Using a heavy-bottomed saucepan will help distribute heat evenly and prevent burning.
- Avoid stirring the sugar because it will begin to crystallize. Instead, just swirl the pan or using a spatula, gently move the sugar around to ensure that it melts evenly. You can at any stage turn the heat down or lift the pot away from the heat to slow the process down. If you get into difficulty or find that the sugar has crystallised, you can check out this great video about how to rescue caramel. Many of the same principles apply to butterscotch!
- Be patient: Making butterscotch requires patience, as it takes time for the sugar to dissolve and the flavors to develop.
For this recipe: Make the Butterscotch first and pop it in the fridge so that it has time to harden. Making a batch of butterscotch crunch to store in the refrigerator is a great idea. This recipe stores well if kept chilled, lasting for a month or more. Use your senses, if it doesn’t smell sweet and buttery the fat may have turned rancid and you should throw it out and make a fresh batch.
SERVING SUGGESTIONS AND VARIATIONS TO TRY
- Orange rind from 2 whole oranges, added to the cream as it heats also gives a delicious hint of orange to the soup. Sieve out the rind and heat the cream again gently before adding the chocolate.
- Adding a splash of vanilla extract or using a fresh vanilla bean provides a sweet, warm flavor that balances the richness of chocolate
- A cinnamon stick added to the cream as it heats produces a warm and cozy flavor. Alternatively, a splash of Masala Concentrate is simply delicious!
- I like to serve this soup in small glögg or espresso cups. It cools quickly and it’s nice to top up a small cup rather than have a ‘too large’ serving that turns cold before you can finish. You can also serve it in small bowls with a small scoop of vanilla ice cream like an Affogato.
- Using heat-tolerant wine glasses is a perfect way to way to serve this decadent hot chocolate soup for an elegant occasion
- Why not use dark chocolate with chili for a rich and warming dessert? Or add a pinch or two of chili powder to the cream as it boils. Be careful to not overdo it!
- If you prefer a sweet soup or find the dark chocolate flavor to be too much you can add a few tablespoons of sugar to the cream as it heats.
- Mint essence added at the end of the process makes a delicious and refreshing dessert for a summer evening. Poured into serving cups and refrigerated it develops a slightly thicker consistency. 8 drops of mint essence for every 100g of chocolate is the magic number at our house, but feel free to add more. Taste as you go! Serve with a sprig of fresh mint
- You can also serve this soup chilled and easily decorate it with a few fresh berries or a small amount of shaved chocolate. Use a vegetable peeler to make shaving chocolate a breeze and don’t be afraid to experiment with white chocolate or even a small amount of Crème fraîche for a little bit of tang.
- Our favorite, perfect for Valentine’s day: a splash of rum!
TO MAKE THIS RECIPE VEGAN OR DAIRY FREE
According to the ingredients list, most dark chocolate is dairy-free here in Sweden. I have also used chocolate marked ‘dairy-free’ and ‘vegan’ to be sure.
I experimented with swapping out the cream in this recipe with various vegan alternatives and found that an oat cream gave the best texture and flavor.
Substitute the butter in the butterscotch with coconut oil. I recommend using a little less than if using butter, about half a tablespoon. You will need to work the mixture a little extra to incorporate the oil.
I add a little cocoa powder to give the extra deep chocolate flavor that we are looking for. An extra quarter teaspoon salt and a little vanilla if you have some on hand help to substitute for the butter flavor.
If you enjoy this recipe, I would love it if you gave it 5 stars or let me know in the comments below! I would be delighted to hear from you!
Hi, I’m Holly!
I want this space to be a source of wisdom, inspiration, and delicious recipes. Whether you’re looking to discover a new hobby or simply craving a great recipe, I hope you’ll find something that sparks your interest here!
- Muscavado sugar- light brown - 1cup/75g
- Salted butter at room temperature - 1 table spoon/20g
- Salt flakes or coarsely ground salt
- Dark chocolate, 70% - 200g/ about 1 cup
- Whipping cream - 250ml / 1 cup
- strong coffee - 100ml /just under half a cup
- You will need a baking sheet or parchment paper for the salted butterscotch.
1. Grease a steel plate or a baking mat in advance if using. Add sugar to your pot and over medium-high heat let the sugar melt and begin to caramelize.
Avoid stirring the sugar because it will begin to crystallize. Instead, just swirl the pan or stir very carefully with a spatula to ensure the sugar melts evenly. You can at any stage turn the heat down or lift the pot away from the heat to slow the process down.
2. Once all the sugar has melted and has begun to bubble it should thicken slightly and you will notice that the bubbles are not surfacing as easily. Add the butter and salt and mix in gently with a spatula.
3. Once the butter has melted turn the flame off. Immediately pour the mixture over your parchment paper or greased baking sheet. Be careful, it's hot!
Sprinkle generously with salt and allow the mixture to cool and become hard. This may take anything between 10 and 20 minutes. You can also pop it in the fridge or freezer to help the process along. Using a rolling pin or pestle, powder the mixture. You can also use a food processor for this step.
4. In a small pot, bring the cream to a boil over medium-low heat. Meanwhile, chop the chocolate into small pieces and prepare the coffee.
5. Just as the cream comes to a boil, remove from the heat and add the chopped chocolate, stirring gently with a spatula until the chocolate melts. You may need a little gentle heat to melt any remaining chocolate. Add the coffee and mix to incorporate. Pour soup into heat-tolerant glasses, espresso cups, or small bowls. Sprinkle with salted butterscotch crunch and serve hot.
This dessert can also be served chilled, in which case I recommend adding the crunch just before serving.
TOP TIP: Chocolate doesn’t like high temperatures, remember to turn the heat off before adding the chocolate – and if you need more heat remember less is more!