-
In a medium saucepan, combine the milk and cream and bring to a simmer over medium heat.
-
Reduce the heat to low, add the chocolate and whisk until the chocolate starts to melt.
-
Meanwhile, in a small bowl, mix the cornstarch and the water together to form a runny paste. This will be stiff at first, but keep mixing until combined and smooth.
-
When the chocolate mixture comes to a simmer, add the cornstarch paste and cook, whisking continuously, for 1 minute, until the soup is thick and smooth.
-
Reduce the heat to very low and simmer for 2-3 minutes to cook out the raw taste of the cornstarch.
-
Turn off the heat and whisk in the salt and vanilla. Pass the soup through a sieve for a smooth silky result.
-
Divide the soup among six serving bowls and garnish with some freshly whipped cream and grated chocolate if you'd like. Enjoy warm.