Mocha soup with chocolate chips: A winter treat like no other!

Ingredients:

• 2 tablespoons instant coffee powder
• 1 tablespoon cornstarch
• 2 cups (16 fl oz / 480 ml) milk
• 2 cups (16 fl oz / 500 ml) heavy cream or cooking cream (fat content based on preference)
• ½ cup (3.5 oz / 100 g) sugar
• For the Chocolate Crisps:
• 10.5 oz (300 g) dark, milk, or white chocolate
• 3.5 oz (50 g) butter
• 7 oz (200 g) puffed rice cereal

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Mocha soup with chocolate chips

(Photo: Mili Eliyahu)

• Chocolate pieces of choice
• Cocoa powder

Instructions:

1. Line a 8x8 inch (20x20 cm) baking pan with parchment paper.
2. Place the chocolate and butter in a microwave-safe bowl and melt in short intervals, stirring between each, until smooth (or use a double boiler).
3. Stir in the puffed rice cereal until evenly coated.
4. Transfer the mixture to the lined pan, spread evenly, and smooth the top.
5. Refrigerate for at least 1 hour.
6. Once set, break or cut into small pieces (these can be stored in an airtight container in the fridge for up to a week).

1. In a small bowl, combine the instant coffee and cornstarch, then set aside.
2. In a saucepan, heat the milk, cream, and sugar, bringing it just to a boil.
3. Lower the heat and ladle a small amount of the hot milk mixture into the coffee-cornstarch bowl. Whisk well until smooth.
4. Pour the coffee mixture back into the saucepan, stirring continuously.
5. Simmer on low heat for 7-8 minutes, stirring gently, until thickened.
6. Remove from heat and let cool for about 30 minutes.

• Cover the surface of the mocha soup with plastic wrap and refrigerate.
• For room-temperature serving, chill for about 15 minutes.
• For a cold dessert, refrigerate for at least 1 hour.
• When ready to serve, pour the soup into bowls, top with chocolate crisps, and sprinkle with extra chocolate or cocoa powder if desired.

• Mocha soup: Store in the fridge for up to 3 days.
• Chocolate crisps: Keep in an airtight container in the fridge for up to a week.