Tag Archives: creme de cassis

Chocolate Soup

11 May

 Serves 6

For all those chocoholics out there, indulge yourself with this ultimate Chocolate Dessert. This soup will wow your dinner party guests and will satisfy your chocolate cravings. Not exactly low in calories but a small serving of dark and preferable organic chocolate, is actually good for you. It is full of antioxidants, which help protect the body from aging, high blood pressure, high cholesterol, and heart disease.  Have I convinced you yet?


250ml of Water

100 ml of Whipping Cream

1 tbsp. of Sugar

2 tbsp. of (organic) Cocoa Powder, sifted

100g of (organic) Dark Chocolate 60% – 70%


Fresh Red Fruit such as Blueberries, Raspberries, Strawberries.

Roasted Flaked Almonds


1 tsp. of Crème de Cassis


This soup will be ready to serve within 10 minutes and has to be served immediately. Therefore please start with roasting the flaked almonds and preparing the fruit for the garnish.

To make sure the chocolate doesn’t burn, I make this soup bain marie. Place a heatproof bowl over a pan of simmering water. The base of the bowl should sit above the water without touching it.

Add the water, whipping cream, sugar and cocoa powder to the heatproof bowl. Whisk it together for 3 to 5 minutes.

Break the chocolate in pieces and add to the mixture. Keep stirring and allow the chocolate to melt so that it is smooth and shiny. Once dissolved stir in the teaspoon of Crème de Cassis and pour into a small coffee cup/espresso cup.

Garnish with fresh red fruit of your choice and roasted flaked almonds. Sprinkle some powdered sugar on top and serve immediately.

Bon Appetite 😉

Beetroot Soup with Crème de Cassis

16 Dec

Serves 6 people

This wonderful French recipe has been sent to me by Esther who runs a gorgeous Chambres et Tables d’Hôtes named Mas d’Oléandre in the Languedoc-Roussillon Region.

This soup is so amazingly rich in flavor and due to its color it looks very festive.  A true eye catcher especially when served on white dinnerware/china or in a transparent glass.


500gr beetroots

150ml of (pouring) cream

1 tsp of lemon

1 tsp of Dijon mustard

1 tbsp of crème de cassis

30gr of butter

30gr of plain flour

500ml vegetable stock

fresh dill


Wash the beetroots in cold water, cut the stalks to 2.5cm and leave the root at the bottom. Beetroots tend to “bleed” and lose color if the skin is broken or removed before or during cooking, so it is best to cook them whole in their skins until tender. You can also choose to use cooked beetroots which will need additional cooking for approx. 20 min. Once the beetroots are cooled off, you can easily remove the skins. You may want to use rubber gloves to avoid staining your hands.

Mix the peeled beetroots with the lemon, mustard,  cream and crème de cassis. Then purée the ingredients with a hand blender or puree in batches in your blender.

We set the beetroot purée aside and take out a stockpot to make a roux. Melt the butter over very low heat and add the flour, begin stirring immediately. After 1 minute, start adding small portions of vegetable stock. Bring the mixture of roux and vegetable stock to a boil while stirring. Stir in the beetroot purée and heat the soup over low heat. Serve with some lovely fresh dill and enjoy.

Bon Appetite 😉