by Noah Maxin

  Ingredients

    * 4 1/2 cups whole milk
    * 1 cup sweetened condensed milk
    * 1 vanilla bean, split and scraped
    * 10 ounces bittersweet chocolate, chopped
    * 5 tablespoons cornstarch
    * 5 tablespoons cold water
    * Mini chocolate biscotti, for garnish
    * Fresh raspberries, for garnish
    * Fresh mint leaves, for garnish

  Directions

    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 the heat and let it steep
    for 20 minutes. Strain and return to the pan. (Rinse and dry the
    vanilla bean and save it for another use.)

    Put the pan on low heat, add the chocolate, and whisk until the
    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 and garnish with biscotti, raspberries, and
    mint leaves.