Black Chocolate Soup with Orange Peel Ice Cream

Sopa de Chocolate Negro


In this post we present an easy and original dessert for the Christmas holidays, we present 2 versions, making the orange ice cream days before the holidays, and if we do not have time, buying an orange ice cream or artisan olive oil.

Chocolate soup ingredients

  • 200 gr of dark chocolate
  • 200 ml of 35% mg cream
  • 1 Greek yogurt
  • 200 ml of milk

Orange peel and EVOO ice cream

  • 1 organic orange (zest)
  • 500 ml of milk
  • 6 egg yolks
  • 50 gr. White sugar
  • 50 ml Orange blossom honey
  • 50 ml syrup (mixture of honey and 2 c / s of orange juice)
  • 100 ml of olive oil Elegance Barcelona By L’Oli Ferrer arbequina

Recipe for chocolate soup garnish

  • EVOO Elegance Barcelona by L’Oli Ferrer
  • Salt Flower of the Mediterrani L’Oli Ferrer
  • Toasted bread in the pan with EVOO Elegance by L’Oli Ferrer arbequina

For the elaboration of the Dark Chocolate soup:

We chop the chocolate and in a saucepan we put the cream, the milk and the chocolate, when the chocolate is melted we separate it from the fire and let it cool. When it is cold we add the yogurt and mix it.

For the preparation of ice cream:

Beat the egg yolks together with the sugar until the mixture turns white. Pour the milk in a saucepan and add the mixture of the yolks with the sugar, also add the zest of a large orange (only the orange part, the bitter white one) and start to heat the fire until it begins to thicken, it does not have to boil the mixture.

Remove the saucepan and add the olive oil, honey, and syrup, the syrup is achieved with the mixture of honey and orange juice, if there are no children you can also do it with orange liquor.

Let the mixture cool in a bowl and put it in the freezer for about 6 hours. If you want the ice cream to be creamy, remove it every hour from the freezer and forcefully to break the ice crystals. When 6 hours pass you add orange zest on top.

It will be easier for those who have a refrigerator to make this part.

We have also given the option for those who think the part of making the ice cream, buying olive or orange oil ice cream is very demanding, but the most important thing in this case would be to incorporate more orange zest on the ice cream.

Plating suggestion:

We place the chocolate soup at the base of a nice bowl, add the ice cream, grate the orange at the moment and finish with two slices of bread, L’Oli Ferrer Mediterranean Salt Flower and sprinkle with EVOO Elegance Barcelona by L’Oli Ferrer, who being an extra aromatic and delicately sweet extra virgin olive oil will bring expression and aromas to Christmas dessert.

Sopa de Chocolate Negro

I recommend you toast more bread to accompany, the 2 toasts are not enough for this dish!

The author’s version of the bread with chocolate and oil!

This dessert combines perfectly with our Strawberry Gazpacho entree and the Marinated Sardines Recipe