Chocolate Soup.

I happened across this recipe online, and I want it. Now.

Bittersweet Chocolate Soup
Courtesy of Chef Joel Richard Sardinha

Soup:
4 cups whole milk
10 1/2 oz. bittersweet chocolate, chopped

Bring the milk up to scald and pour over chocolate and stir till melted. Hold off to the side with moderate indirect heat.

Caramelized Bananas:
4 large bananas, peeled and diced
1/4 cup dark rum
1/2 cup sugar
1 T unsalted butter

Melt Butter with sugar til completely dissolved. Add your diced bananas and bring up to hot. Deglaze with the rum ( alcohol must be evaporated through flame or taste.)

Beignets:
40oz milk
1 lb unsalted butter
4 tsp sugar
pinch salt
1 lb flour
1 lb eggs

Heat milk, butter, sugar, and salt together. Add in the flour and mix till batter forms a ball, continue to mix to reduce the moisture in the batter for approx 2 minutes over low heat. Pull off the stove and allow the mixture to cool down to approx 80 degrees. Using a mixer (on low) or by hand add in one egg at a time and make sure the egg is completely incorporated before adding the next. Refrigerate. Make 1oz balls of the batter and deep fry @ 375 degrees till golden brown and toss in cinnamon sugar to coat.

Banana Foam:
1 3/4 cup Milk
1 3/4 cup Heavy Cream
1 lb diced banana

Steep the ingredients together for approx 30 mins over med heat the let rest for 1 hour. Strain the ingredients and use an immersion blender to froth the mixture into a foam.

In the center of the bottom of a shallow large rimmed bowl spoon about 2-3 oz of caramelized bananas in center about a 2" circle, Gently pour the chocolate soup around the bowl so that it is equal height to the bananas, Add three little beignets to the top of the bananas and add a dollop of the foam to rest on top of beignets. For an added presentation, microplane some milk chocolate over the whole dish.