White Chocolate Soup with Raspberry Vanilla Crumble

by Sarah Khan March 08, 2018


  • 1 cups organic whole milk
  • 1 cups organic heavy cream
  • 10 oz good quality organic white chocolate, finely chopped
  • 1 Tbsp organic vanilla extract
  • 1 organic vanilla bean seeds (split bean down middle and scrape seeds out with small paring knife), optional
  • 3 cubes Reach Organics Raspberry Vanilla Burst Cubes, unwrapped and crumbled
  • Fresh Raspberries or 1/2 cup freeze dried raspberries


  1. Combine milk, cream, white chocolate, vanilla and vanilla bean seeds, if using, in small saucepan

  2. Place saucepan over pan of simmering water, over medium heat

  3. Stir often, until chocolate melts  

  4. Place warm soup in serving bowls

  5. Top with crumbled pieces of Raspberry Vanilla Burst cubes and fresh blueberry or sprinkle of freeze dried raspberries. 
  6. Serve immediately


  • Makes approximately 4 dessert servings.
  • For a fun appetizer, try serving in shooters or demitasse glass.
  • Soup can be refrigerated in airtight container, reheat before serving. Will keep for up to two weeks.

Sarah Khan
Sarah Khan


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