The chocolate does not need to actually cook at all, just melt completely. slow cooker. Cool soup slightly. Serve with avocado and Cotija cheese. Melt the chocolate. Use one of the following methods: Microwave method: Place chocolate and heavy cream in a microwave safe bowl. There are a lot of different chocolate soup recipes out there, ranging from recipes that looked like weak hot chocolate (boooo!) Transfer to a 4- or 5-qt. Freeze option: Freeze cooled soup in freezer containers. Process in batches in a blender until smooth. Stir in chocolate until melted. https://www.allrecipes.com/recipe/207271/mexican-chocolate-chili Cook, covered, on low until potatoes are tender, 6-8 hours. Over a double boiler, heat chocolate with whole milk and stir until smooth. Preheat the oven to 350 degrees F. In a large bowl, stir together the flour, sugar, cinnamon and salt and set aside. Add broths and sweet potatoes. to ones that contained 1/3 cup cornstarch or more (ick!). Cook in microwave for a minute or so, making sure to stir every 20 seconds. Remove from heat when the mixture reaches approx. In another bowl, add the buttermilk, baking soda, vanilla and eggs.