This pink soup with white chocolate and berries is the perfect Valentine’s day dessert! It can also be served cold as a light mousse.
I think this recipe easily qualifies to be characterized as a last minute dessert, since it’s very easy to make, requires just a few simple ingredients and doesn’t need much time to be prepared. Plus, it has an amazing taste and it’s beautiful! So, go ahead and save it, pin it, print it or whatever it is you do with your favorite recipes because this dessert soup will become your secret weapon for times in need. And though the chocolate heart cookies can’t be characterized as something you can do last minute, you can totally skip them entirely and serve this soup plain, or replace them with store bought cookies, wafers, or even some roasted nuts.
I have a confession to make. I totally forgot about Valentine’s Day and just yesterday I noticed that all kinds of cakes, desserts and sweets had already taken over the entire internet! And, to be totally honest with you, I don’t like to celebrate Valentine’s Day… It’s like someone’s telling you that you have to celebrate your love on this particular day. In one way or another, on the 14th of the month you’re expected by the society to do romantic things and gestures declaring your love and the sacrifices you’re willing to do for your other half.
And what if you have a terrible headache on that day? What if something didn’t go as planned at work or your boss suddenly remembered to hand you over a bunch of cases with imminent deadlines? Can you just forget everything and act like a cute little lovebird? Can you shed your irritation and put on your happy/romantic face? I know I can’t!
So, no more celebrations of love? On the contrary! Celebrate with your loved one at any chance you’ve got. Either it’s once a week or once a year, you should never forget to show him/her how much he/she means to you. And I don’t mean expensive gifts or fancy gestures. I speak of simple things like a delicate flower or a surprise breakfast in bed. I speak of an unexpected kiss or a gentle massage. I speak of this white chocolate and berry soup.
You have a lot of ways in which you can approach this recipe. You can choose to use strawberries exclusively, or a red fruit mix. Both ways taste delicious, but my favorite is with strawberries only. I have also used frozen berries without any problems.
If you choose a berry mix, I’d suggest not using blueberries because they’ll give your chocolate soup a purple hue. Of course, unless you want your dessert to have a pink color, this is not a problem at all!
You can eat this soup warm, with a dollop of whipped cream, a dusting of cocoa and the chocolate cookies. It will be a very interesting experience, since most desserts are not served as a warm soup. But, you can also refrigerate it and let it thicken. It will thicken just enough to become an extra delicate and silky cream. Your choice!
Need some dark chocolate to feel festive? This pure chocolate mousse cake will totally satisfy your craving!
- For the soup:
- 7 oz (200 grams) white chocolate, chopped
- 3/4 cup (180 grams) heavy cream, 35% fat
- 1/2 cup (50 grams) red berries
- 1 tablespoon sugar
- 1/4 tsp vanilla
- A pinch of salt
- For the cookies
- 1/2 cup all purpose flour (you may need 1-2 tablespoons more)
- 2 tablespoons cocoa
- 1/8 teaspoon baking powder
- A pinch of salt
- 1/2 teaspoon vanilla
- 1/4 cup plus 1 tablespoon white sugar
- 1/4 cup room temperature butter
For the cookies: Preheat oven at 350°F (175°C)
With a fork or a spatula, cream butter and sugar in a bowl. Add vanilla and salt and mix well.
Mix baking powder with the flour and the cocoa and add them to the butter mixture (If you want the cookies to have sharp edges don’t use any baking powder). Knead until a pliable dough is formed. If mixture is sticky you may need to add one or two additional tablespoons of flour.
Roll out the dough and cut small heart shaped cookies, about 1/4 inches thin.
Bake for approximately 10 minutes and cool on a rack.
For the chocolate soup: In a double boiler or in the microwaves melt the chocolate with half of the cream. Stir well until homogenized.
In a pot over medium heat, mix the rest of the cream, the berries, the vanilla, a pinch of salt and the sugar. Wait until it boils and blend in a blender or with an immersion blender.
Put a fine sieve over the white chocolate and strain the berry mixture to catch all of the seeds. Stir well, and if the mixture has cooled, warm it up a little in the microwaves or in a pot. (Or you can refrigerate it and eat it as a cream)
Serve in two bowls or cups, along with some cookies. Optionally, garnish with a dollop of whipped cream and some cocoa dusting.
This recipe makes 2 big servings, but if you serve it in small bowls or coffee cups you can get up to 4 servings.
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