Death by Chocolate

By now you've noted that I have a small (or huge) obsession with chocolate. I hear it's a common affliction, and one that will hopefully never be cured. I find justification in my guilty pleasure with studies that purport the antioxidants in dark chocolate have health benefits (benefits that I'm fairly sure would be null considering the rest of the ingredients). This is a recipe for chocolate soup that I pinterested. If your reaction is one of disgust and horror, then I'm not surprised. Either you are under the misconception that I added some carrots, peas, and zucchini to this chocolate mixture OR you are more health conscious than yours truly. I will admit that this isn't something I would ever make on a regular basis. It's incredibly rich but I console myself with the knowledge that I ran a good 30 minutes on the treadmill (while watching Martha Stewart...what can I say? Alyssa and I are ADDICTED). Without further ado, here's the recipe for chocolate soup.

Ingredients:

• 1 cup of skim milk
• 1/3 cup of sweetened and condensed milk (buy the 5 oz can...not the 14 oz)
• 1 cup of half and half
• 1 teaspoon of vanilla extract
• 1 cup of Ghiradelli dark chocolate chips (60%)
• 2 tbsp cornstarch (plus a little extra)
• 2 tbsp cold water
• Breyers ice cream
• Heath bar

Directions:

1. Heat skim milk, condensed milk, half and half, and vanilla in a medium saucepan over medium heat. Heat until almost boiling.
2. Decrease heat to low and add chocolate pieces. Whisk until the chocolate has completely melted. 5-6 minutes.
3. Mix together cornstarch and water in small bowl until it forms a sludgy consistency. Slowly pour into saucepan, while whisking.
4. Whisk well until it thickens. 7-9 minutes.
5. Pour into mugs or bowls.
6. Add one scoop of ice cream into each mug and crumble heath bar on top.
7. YUM! 

Word to the wise, the ice cream makes all the difference. It helps balance the intensity of the chocolate!
Enjoy!

-Cara