This rich and spicy dessert soup is sure to help you break out of the winter doldrums. Originating in Asia, the tiny bird’s eye chili pepper (also called Thai chili) packs a serious punch, so make sure to use only one. You can also try using serrano chili pepper for the recipe.
Easy on the taste buds, coconut whipped cream is a fun alternative to the dairy version. Adding some cornstarch or arrowroot powder helps it keep its form after whipping. When placed on the warm soup, the cream slowly melts into a stunning presentation.
3 cups (750 mL) unsweetened almond milk
1 cinnamon stick
1 vanilla bean, sliced in half
6 oz (170 g) dark chocolate, finely chopped
1 bird’s eye chili pepper, seeded and minced
1 tsp (5 mL) instant espresso powder (optional)
1 – 14 oz (400 mL) can full-fat coconut milk
1 Tbsp (15 mL) cornstarch or arrowroot powder
1 Tbsp (15 mL) honey
1 tsp (5 mL) vanilla extract
1/4 tsp (1 mL) nutmeg
In medium-sized saucepan, combine almond milk, cinnamon, vanilla bean, chocolate, chili pepper, and espresso powder, if using. Warm over medium-low heat until chocolate has melted, stirring often. Turn off heat and let steep for about 45 minutes.
To make whipped coconut cream, place unopened can of full-fat coconut milk in fridge for at least 4 hours. Open can without shaking it, and pour out only the thick cream that has risen to the top into large bowl. Using hand-held electric mixer or stand mixer, beat cream with cornstarch until the consistency of whipped cream. Scrape down sides with spatula and beat in honey, vanilla extract, and nutmeg. Keep covered in refrigerator for up to 3 days.
Strain soup to remove solids, and rewarm over medium-low heat.
Place soup in serving bowls, and top with a dollop of coconut whipped cream.
Each serving contains: 264 calories; 3 g protein; 21 g total fat (13 g sat. fat, 0 g trans fat); 18 g total carbohydrates (10 g sugars, 4 g fibre); 97 mg sodium
from “Red Hot Chili Peppers“, alive #365, March 2013