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Share your recipes February 2014

Food Ventures

Milk Chocolate Soup with Fresh Raspberries

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(Courtesy of "The Big Book of Desserts and Pastries") Makes 4 portions.


½ cup cream

½ cup whole milk

3.5 oz. finely chopped milk chocolate

1 cup fresh raspberries


Bring the cream and milk to a simmer in a pan. Remove from heat and add the chocolate. Mix using a hand-held blender. Divide into bowls and garnish with fresh raspberries. This soup can be eaten hot or cold.

Ann's Article:

Treats for Valentine’s and Other Special Occasions


Ann Hattes travels far and wide in search of interesting food adventures.

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