4 1/2 C whole milk
1 C sweetened condensed milk
1 vanilla bean, split and scraped
10 ounces bittersweet chocolate, chopped
5 T cornstarch
5 T cold water
Mini chocolate biscotti, for garnish
Fresh raspberries, for garnish
Fresh mint leaves, for garnish
In a medium saucepan over medium heat, stir together the whole milk, sweetened condensed milk, and vanilla bean.
Bring the mixture almost to a boil, stirring constantly. Remove from heat and let steep for 20 minutes. Strain and return to pan. (TIP: Rinse and dry the vanilla bean and save it for another use.)
Put the pan on low heat, add the chocolate, and whisk until chocolate melts. Combine the cornstarch and water to form a slurry. Add the slurry a little at a time, whisking constantly, until the soup is thick and smooth. You will know it is ready when the bubbles are gone and the chocolate has thickened, about 5 to 7 minutes.
Pour the soup into bowls. Garnish with biscotti, raspberries, and mint leaves.