Chocolate Soup (for Two) Recipe
![Original_Heather-Baird-SprinkleBakes-ChocolateSoup-Beauty3_s3x4](http://hgtvhome.sndimg.com/content/dam/images/hgtv/fullset/2013/1/23/1/Original_Heather-Baird-SprinkleBakes-ChocolateSoup-Beauty3_s3x4.jpg.rend.hgtvcom.616.822.85.suffix/1400980041854.jpeg)
![](http://hgtvhome.sndimg.com/content/dam/images/hgtv/editorial/profiles/editors/Heather-Baird/Heather-Baird_editorial-profile.jpg.rend.hgtvcom.91.91.85.suffix/1555419323396.jpeg)
Ingredients
For the soup:
1 cup of whole milk
1 cup of half-and-half
1/3 cup fat-free sweetened condensed milk
2 teaspoons vanilla extract
1 cup bittersweet chocolate chips or 6 ounces bar chocolate, chopped
2 tablespoons cornstarch
2 tablespoons cold water
For the topping
2 ounces low-fat cream cheese
3 heaping tablespoons marshmallow creme
Directions
For the soup:
1. In a saucepan over medium heat, stir together the milk, half-and-half, sweetened condensed milk and vanilla extract. Bring the mixture to a bubble.
2. Reduce heat to low and add the chocolate.
3. Let stand for 1 minute, then whisk until the chocolate starts to melt.
4. Combine the cornstarch and water with a fork or small whisk.
5. Add this mixture a little at a time, whisking constantly until the soup is thick and smooth. You'll know it's ready when the bubbles are gone and the chocolate has thickened; this takes about 5 to 7 minutes.
6. Carefully pour into two bowls and garnish.
For the topping:
1. Microwave the cream cheese at 10-second intervals or until it can be stirred smooth.
2. Add marshmallow creme to the cream cheese and mix well.
3. Dollop on top of soup, or transfer mixture to a pastry bag and pipe design.