Makes 8 Souffle
Recipes:
Chocolate Sauce
Chocolate Crème Patisserie
Chocolate Souffle
Ingredients:
Unsalted Butter (soft)
Grated Chocolate
Icing Sugar
Equipment:
8x Souffle Ramekins. Size 6.8cm height x 9.5cm diameter
Small pouring jugs for the chocolate sauce.
Chocolate Sauce
450g Amedei Toscano 70%
330g Milk
50g Cream
60g Caster sugar
60g Unsalted butter (soft)
- Finely chop the dark chocolate.
- Simultaneously boil together the milk, double cream and caster sugar.
- Pour the liquid gradually over the chocolate, mixing continuously until fully incorporated.
- Mix in the butter until fully incorporated.
- Serve Warm.
Chocolate Pastry Cream
500g Milk
80g Plain flour
40g Cocoa powder
100g Caster sugar
85g Toscano 66 (chopped)
- Sieve together the plain flour, cocoa powder and caster sugar into a bowl.
- Boil the milk.
- Pour half of the milk into the bowl and mix until smooth.
- Return the mixture back to the pan and re-boil. Cook the custard over a low heat, continuously whisking for a further 6-8 minutes over a low heat.
- Remove from the heat and beat in the chocolate.
- Pour the chocolate pastry cream onto a shallow tray, wrap with cling film and cool rapidly.
Preparing the Soufflé
400g Chocolate pastry cream
480g Egg whites
240g Caster Sugar
Unsalted Butter (soft)
Grated Chocolate
Icing Sugar
- Pre-heat the oven to 180°C.
- Line the moulds with unsalted butter and grated chocolate.
- Place the chocolate pastry cream in a large open round bowl and beat until smooth.
- Simultaneously whisk the egg whites on slow speed on a mixing machine, gradually add the sugar and increase the speed until the meringue forms soft peaks.
- Mix 1/3 of the meringue into the chocolate custard.
- Fold in the remaining meringue.
- Carefully spoon into the moulds and level the tops.
- Bake for 8-10 minutes.
- Dust lightly with icing sugar and serve immediately with the hot chocolate sauce.
