Cook time: 15 minutes Yields: 4 servings
4 1/2 cups whole milk
1 cup sweetened condensed milk
1 vanilla bean, split and scraped
10 ounces bittersweet chocolate, chopped
5 tablespoons cornstarch
5 tablespoons cold water
Mini chocolate biscotti (for garnish)
Fresh raspberries (for garnish)
Fresh mint leaves (for garnish)
In a medium saucepan over medium heat, stir together whole milk, sweetened condensed milk, and vanilla bean. Bring almost to a boil, stirring constantly. Remove from heat, let steep for 20 minutes. Strain and return to the pan. (Rinse and dry the vanilla bean and save it for another use.)
Put the pan on low heat, add the chocolate, whisk until chocolate melts. Combine cornstarch and water to form a slurry. Add the slurry a little at a time, whisking constantly, until soup is thick and smooth. You will know it is ready when the bubbles are gone and the chocolate has thickened, about 5-7 minutes.
Pour soup into bowls and garnish with biscotti, raspberries, and mint leaves.