Souffle au Chocolat
eYou will need:
6/8 ramequins
electric hand mixer
250 g plain dark chocolate
3 egg yolk, lightly beaten
25 g soft butter
300ml milk
3 table spoon corn flour
100g sugar
5 egg whites
6/8 ramequins
electric hand mixer
250 g plain dark chocolate
3 egg yolk, lightly beaten
25 g soft butter
300ml milk
3 table spoon corn flour
100g sugar
5 egg whites
Set your oven at 190 degrees
Grate 50 g of chocolate, melt a little bit of butter then coat the inside of the ramequins with it.
Add the grated chocolate and coat the inside of the ramequin , remove any excess.
Dilute a cup of milk with corn flour, the add the rest of the milk and bring to the boil; cook until it thickens to a custard consistency.
Add the chocolate and and whisk until melted, let cool for a few minutes then add the egg yolks. Leave to cool
Whisk the egg white to a soft peak foam then gradually add the sugar.
Incorporate, bit by bit to the chocolate, mix gently with a spoon.
Divide the mix into the ramequins
Bake for 8 to 10 minutes.
Serve with ice cream or a fruit couli…
Grate 50 g of chocolate, melt a little bit of butter then coat the inside of the ramequins with it.
Add the grated chocolate and coat the inside of the ramequin , remove any excess.
Dilute a cup of milk with corn flour, the add the rest of the milk and bring to the boil; cook until it thickens to a custard consistency.
Add the chocolate and and whisk until melted, let cool for a few minutes then add the egg yolks. Leave to cool
Whisk the egg white to a soft peak foam then gradually add the sugar.
Incorporate, bit by bit to the chocolate, mix gently with a spoon.
Divide the mix into the ramequins
Bake for 8 to 10 minutes.
Serve with ice cream or a fruit couli…
