Chocolate Dessert

Make-ahead Double-Choc Souffles

Name: Make-ahead Double-Choc Souffles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 25g unsalted butter, melted; 5 egg whites; 1/4 cup (55g) caster sugar, plus extra to coat ramekins; 1/2 tsp cream of tartar; 8-12 chocolate balls; 2 tbs pure icing sugar; 2 tsp cocoa powder; 50g unsalted butter; 2 tbs plain flour; 3/4 cup (180ml) full-cream milk; 2 tbs caster sugar; 1 tbs cocoa powder; 125g dark (70 per cent) chocolate, finely chopped; 2 tsp vanilla bean paste; 3 egg yolks

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by Warren Mendes

delicious. team

Jun 25, 2018

Master the perfect souffle with this foolproof recipe

25g unsalted butter, melted
5 egg whites
1/4 cup (55g) caster sugar, plus extra to coat ramekins
1/2 tsp cream of tartar
8-12 chocolate balls
2 tbs pure icing sugar
2 tsp cocoa powder

Souffle base

50g unsalted butter
2 tbs plain flour
3/4 cup (180ml) full-cream milk
2 tbs caster sugar
1 tbs cocoa powder
125g dark (70 per cent) chocolate, finely chopped
2 tsp vanilla bean paste
3 egg yolks

Method

1.

Preheat oven to 200C/180C (fan-forced). Grease four 240ml or six 180ml ramekins with butter, then coat the inside with extra caster sugar. Chill until needed.
2.

For the souffle base, melt butter in a saucepan over medium heat. Mix in the flour until combined and flour is cooked through, then gradually mix in the milk until smooth. Add sugar cocoa powder, chocolate and vanilla, and cook, stirring, for 2-3 minutes, until combined and chocolate is melted. Add the vanilla and stir until chocolate is melted and combined. Remove chocolate mixture from the heat and stir through egg yolks. Set aside to cool.
3.

Whisk egg whites until they begin to thicken, then gradually add sugar. Add cream of tartar and whisk until stiff peaks form. Mix one-quarter egg white mixture through soufflé base to loosen, then gently fold through remaining egg white mixture until combined.
4.

Place chocolate balls in base of ramekins, pressing down to break slightly. Divide souffle mixture among ramekins, ensuring top edges are clean (wipe clean if necessary). Place ramekins on a baking tray and bake in the bottom shelf of oven for 17 minutes or until risen.
5.

Combine the icing sugar and cocoa powder. Remove souffles from oven, dust with icing sugar mixture and serve immediately.