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Mint Chocolate Dessert Soup

Today (February 19th) is National Chocolate Mint day, and to celebrate I’ve got a dessert soup recipe to whet your tastebuds and warm your soul.

Dessert soup, you say? Indeed.

Imagine it like an entire bowl full of hot chocolate à la mode, served affogato-style over vanilla ice cream. Talk about a unique dessert. Not to mention you can make an artful presentation out of it, pouring the warm soup right in front of your dinner guests like they were VIPs on a cruise ship.

Mint Chocolate Dessert Soup

This recipe was created for the KitchenAid® Kitchenthusiast blog and features the new Torrent Magnetic Drive Blender. Melting chocolate can be fussy and frustrating (unless you happen to be a chocolate whisperer, which case more power to you), but in my case, I found a high-speed blender makes quick and easy work of it, melting and mixing the chocolate and cream in seconds, resulting in a smooth and frothy consistency.

Mint Chocolate Dessert Soup

We spiked our chocolate soup with a generous glug of creme de menthe liqueur, which gives it a touch of adult-sophistication and a hint of bright mint flavor: a perfect way to celebrate this severely under-appreciated holiday.

For a family-friendly version of this soup, try steeping a handful of fresh mint leaves in the warm cream for about 30 minutes, then strain and reheat the cream and proceed as instructed. The fresh mint flavor is definitely different, more earthy and natural, but just as delightful. You could also add a teaspoon or so of mint extract, though I find it a much harsher mint flavor (think mouthwash) and so tend to prefer other methods of infusing mint flavor in my desserts.

Get the full recipe on the Kitchenthusiast blog »


Mint Chocolate Dessert Soup

Warm chocolate soup, rich and frothy and spiked with a splash of creme de menthe liqueur, served affogato-style over vanilla ice cream.


  • 1 cup whole milk
  • 1 cup heavy cream
  • 4 ounces good quality dark chocolate (60%), about 2/3 cup of chips, callets or finely chopped chocolate
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon granulated sugar
  • 1/4 cup clear creme de menthe liqueur
  • vanilla ice cream, warm fudge sauce, and mint leaves, to serve


  1. Combine milk and cream in a small saucepan and set over medium-low heat.
  2. Place chocolate in the pitcher of your KitchenAid® Torrent blender along with cocoa powder and sugar.

Get the full recipe on the Kitchenthusiast blog »

All images and text © Lindsay Landis /

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This recipe was created in partnership with KitchenAid®. All opinions are my own. This post contains affiliate links.