Hot chocolate soufflé

Name: Hot chocolate soufflé
Prep time: 1 h 17 min
Cook time: 1 h 17 min
Total time: 1 h 17 min
Yield: 4
Cuisine: Global
Ingredients: 25 grams unsalted butter, for greasing; 1 serving finely grated chocolate; 2 Tbsps plain flour; 2 teaspoons caster sugar; 1 teaspoons cornflour; 1 medium egg yolk; 1 medium whole egg; 4 Tbsps milk; 1 Tbsp double cream; 25 grams good-quality dark chocolate preferably 70% cocoa solids, broken in pieces; 1 Tbsp cocoa powder; 6 mediums egg whites; 85 grams caster sugar; 1 serving single cream or ice cream, to serve; 4 Tbsps double cream; 50 grams good-quality dark chocolate preferably 70% cocoa solids, broken into pieces; 1 Tbsp cocoa

Hot chocolate soufflé takes around 1 hour and 17 minutes from beginning to end. One serving contains 364 calories, 13g of protein, and 20g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. It works well as A mixture of cocoa powder, caster sugar, milk, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Take four 200ml souffl dishes and brush them completely with softened butter. Chill the dishes for 5 mins, then, as an insurance policy so the souffl doesnt stick to the dish, apply a second coat as before. Tip a little grated chocolate into each dish, roll the dish around tilting it as you do so it is evenly lined all round.

Ingredients you will need

Chocolate

Butter

Roll

For the crme patisserie, mix the flour, sugar and cornflour. Put egg yolk and whole egg into a bowl, stir, then beat in half of the flour mixture to give a smooth paste. Tip in the rest of the flour mixture and mix well.

Ingredients you will need

Corn Starch

Egg

Egg Yolk

All Purpose Flour

Sugar

Equipment you will use

Bowl

Pour the milk and cream into a pan and bring just to the boil.

Ingredients you will need

Cream

Milk

Equipment you will use

Frying Pan

Remove from the heat.

Add the chocolate and beat until it is melted and smooth with no lumps.

Ingredients you will need

Chocolate

Gradually stir hot chocolate mix into paste. Return to pan. Cook, stirring, over a medium-low heat for 5 mins to a smooth, thick paste.

Ingredients you will need

Hot Cocoa Mix

Equipment you will use

Frying Pan

Remove from the heat. Leave until cold, beating occasionally with a wire whisk.

Equipment you will use

Whisk

Make the ganache: slowly warm the cream in a pan. Just before it boils, take off the heat and add chocolate. Beat constantly to a velvety texture, gradually sprinkling in the cocoa as it dissolves. Allow to cool.

Ingredients you will need

Chocolate

Cocoa Powder

Cream

Equipment you will use

Frying Pan

Heat oven to 190C/fan 170C/gas

Equipment you will use

Oven

Whisk the egg whites to soft peaks with an electric whisk.

Ingredients you will need

Egg Whites

Equipment you will use

Whisk

Sprinkle in the sugar as you are mixing. Keep whisking to give stiff, firm peaks to give volume to the souffls.

Ingredients you will need

Sugar

Equipment you will use

Whisk

Mix crme patisserie and ganache in a large bowl. Stir in 2 tbsp of egg white. Carefully fold in a third of the rest, cutting through the mixture. Fold in another third (take care not to lose the volume); fold in the rest.

Ingredients you will need

Egg Whites

Equipment you will use

Bowl

Spoon the mixture into the dishes to fill them by three-quarters, then gently press a spoon in to make sure it fills all the gaps. Fill the dishes to the top with the mixture, then bang each dish on to the surface so the mixture fills the sides.

Take a palette knife and pull it across the top of each dish so the mixture is completely flat. Take a little time to wipe any splashes off the outside of each dish, or they will burn on while cooking.

Equipment you will use

Palette Knife

So mixture wont stick to the top of the mould, and to give a straight finish, go around the top edge of the mixture with your finger.

Sprinkle a little grated chocolate in the centre, then bake the souffls for 15-17 mins.

Ingredients you will need

Chocolate

Equipment you will use

Oven

The souffls should have risen by about two thirds of their original height and jiggle when moved, but be set on top. To serve, make a small dip with a spoon in the centre of each, then pour in single cream or add a spoonful of ice cream.

Ingredients you will need

Single Cream

Ice Cream