Chocolate soup!

A wonderful chocolate soup! So original and so chocolaty! A pure marvel with a crumble of hazelnuts and walnuts on top and some chocolate jellies for more chocolate flavor  It’s really good and come from the Great French Chef Pierre Gagnaire! Furthermore, it’s really simple to make! Try to make it and you will be surprised and you will pleasantly surprise your guests if any!

In two words:

“… rest is short during war”

To Start...

difficulty easy
cooking - 5’ (for the cream) + 15’ (for the crumble)
serves - 3  


for the chocolate jellies

  • 125ml of mineral water
  • 25ml of caster sugar
  • 15gr of cacao powder
  • 7gr of unflavored gelatin leaves

for the chocolate soup

  • 100ml of heavy cream
  • 225ml of whole milk
  • 200gr of dark chocolate

for the hazelnut-walnut crumble

  • 20gr of soft butter
  • 20gr of caster sugar
  • 20gr of hazelnut powder
  • 20gr of all-purpose flour
  • 20gr of walnuts


before starting

  • Take the butter out of the refrigerator long before starting to soften it

for the chocolate jellies

  • Place the gelatin leaves into cold water to soften them up
  • Boil the water with the sugar and keep stirring constantly
  • Remove from heat and add the cacao powder and constantly stir with the whisk
  • Drain the gelatin, add it to the cacao mix and stir with the whisk to absorb
  • Find one or more recipient that can hold the chocolate water to a thickness of 1,5cm
  • Place it into the refrigerator and let it set
  • Once the jelly is formed slice it into cubes just before serving

for the chocolate soup

  • Chop the chocolate with a knife
  • Boil the cream with half the milk
  • Pour the mix onto the chocolate little-by-little and stir with the whisk constantly
  • Once the chocolate mix is smooth, add the remaining milk and stir constantly with the whisk
  • Let the mix cool down

for the hazelnut-walnuts crumble

  • Preheat the oven at 160°C
  • Chop the walnuts roughly with a knife
  • In a bowl, add:
    • the sugar
    • the hazelnut powder
    • the flour
    • the chopped walnuts
  • Stir well with a whisk
  • Add the soften butter and crumble with your fingers
  • Spread the crumble on top of a tray going to the oven and covered with parchment paper
  • Cook for 15’
  • Let the mix cool down

to bring everything together

  • Pour the chocolate soup into a dish
  • Sprinkle on top some chocolate jellies
  • Sprinkle on top some hazelnut-walnut crumble
  • Enjoy :-)
  • It’s delicious :-)



The recipe of Chocolate soup with walnuts crumble by the Great French Chef Pierre Gagnaire in the book Gagnaire Pierre, La cuisine des 5 saisons de Pierre Gagnaire. 105 recette simples et créatives, Editions Solar, Paris, 2016, p. 64.

o-o C'est si bon ! o-o

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