White Chocolate and Mandarin Soup with Spiced Bread

James Tanner combines sweet white chocolate soup with spiced butter-fried bread in this indulgent dessert
By James Tanner
White Chocolate and Mandarin Soup with Spiced Bread
  • Rating:
  • Serves: 6
  • Cook Time: 20 minutes
  • Prep Time: 45 minutes
  • Effort: easy


  • 25 g sugar
  • 50 ml water
  • 250 g white chocolate
  • 30 ml amaretto (almond liqueur)
  • 4 egg yolks
  • 2 mandarins, zest and juice
  • 30 ml orange liqueur
  • 150 ml whipping cream
  • 1 tbsp icing sugar
  • 1 vanilla pod, seeds only
  • vanilla ice cream, to serve

For the eggy spiced bread

  • 1 egg
  • 150 ml single cream
  • 2 tbsp icing sugar
  • 2 tbsp butter
  • 6 slices spiced bread or brioche, (pain d'epice), cut into discs


1. In a small saucepan, boil the sugar and water together until the sugar dissolves. Set aside to cool.

2. Melt the chocolate in a bowl set over a saucepan of boiling water and set aside. Take care not to overcook otherwise the chocolate will split.

3. Place the sugar syrup, almond liqueur and egg yolks in a bowl set over a saucepan of simmering water and whisk until fluffy. Remove from the heat and leave to cool.

4. Fold this mixture into the melted chocolate. Add the mandarin zest and juice and stir in the orange liqueur.

5. Lightly whip the cream with the icing sugar and vanilla seeds. Fold this cream into the chocolate mixture.

6. To make the spiced bread, mix the egg with cream and icing sugar.

7. Melt the butter in a frying pan. Dip each piece of bread into the cream mixture and fry until golden brown.

8. To serve, place a bread round in the bottom of a soup bowl, pour the chocolate soup around it, and glaze under the grill (or use a blow torch) for a few seconds.

9. Finish with a scoop of vanilla ice cream and serve straight away.

Rate This Recipe