Hot chocolate soufflés

Hot chocolate soufflés

By
From
Encyclopedia of Food and Cookery
Serves
4-6

This is an easy way to make last-minute soufflés in individual dishes.

Ingredients

Quantity Ingredient
125g dark chocolate
3 tablespoons brandy or coffee
5 eggs, separated
4 tablespoons sugar
250ml cream, whipped, to serve

Method

  1. Melt chocolate with brandy or coffee in a heatproof bowl over hot water. Beat egg yolks with sugar until very pale and thick. Beat in chocolate mixture. Beat egg whites until firm but not dry and fold in egg yolk mixture with a large metal spoon.
  2. Spoon into individual soufflé dishes that have been greased with unsalted butter, filling them about three-quarters full. Place on a baking tray, arranging so the dishes do not touch each other. Bake on the bottom shelf of a preheated moderately hot oven 190°C for 15–18 minutes. Serve immediately on heated plates. Each guest makes a hole in the centre of their soufflé and fills it with a dollop of cream.
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