Chocolate souffle recipe
Chocolate souffle recipe
ingredients
- Ingredients (makes 10, 60g souffles) :
- Choose ONE from the following dark chocolate :
- Republica del Cacao Ecuador amazonia 75% : 325g
- Republica Del Cacao Ecuador and peru 70% : 305g
- Republica Del Cacao Ecuador 56% : 325g
- Republica Del Cacao Ecuador 65% : 310g
- egg yolks : 60g
- milk : 300g
- starch : 20g
- egg whites : 200g
- white sugar : 80g
method
- In a mixing bowl, melt the chocolate.
- In a saucepan, boil the milk with the corn starch.
- Pour the boiled milk over the melted chocolate and whisk until smooth.
- Beat the egg whites with the sugar until they obtain soft peaks.
- Add a portion of the whipped egg whites into the chocolate mixture and then the egg yolks.
- Fold the mixture with a spatula and add the rest of the egg whites until fully incorporated.
- Place in buttered and sugared ramekins and bake in a convection oven at 190°c for 6/7 minutes depending on the size.
- The desired result is a creamy, almost liquid centre to the soufflé.
- Note: before baking the souffles, they can be kept in the refrigerator for a few hours or for several days in the freezer.
- Recipe courtesy of Republica del Cacao.
