The French chocolate soufflés, les fameux soufflés au chocolat.
In this video I will show you how easy it is to make a Chocolate soufflé in 10 minutes.
Preparation time: 10 minutes
Cooking time 20 minutes
Difficulty: easy
Calories per person: 545
Ingredients and instructions:
Serving: 5 Soufflés
1- Chocolate mixture:
180g of chocolate
2 yolks
1TSP Vanilla
25 g of butter
12 g of corn flour
120 ml cold milk
2- Meringue (whites eggs)
5 egg whites ( 150g)
1 pinch of salt
¼ TSP spoon of cream of Tartar
30 g of castor
3- Ramekins
30 g sugar
20 g Cake release or butter
Instructions:
1- Melt slowly 180g of crushed chocolate in a Bain Marie (double boiler) on low heat.
2- Separate 5 eggs. Keep aside 2 yolks for the chocolate, the 5 whites will be uses for the meringue. (Set your oven on 185°C).
3- When the chocolate is melted and smooth add 2 yolks mix and leave.
4- In a saucepan melt 25 g of butter add and mix the 12 g of cornflour, then add the cold milk and the vanilla, boil the cream until it thickens, then add the cream to the chocolate and combine.
5- Grease well the ramekins with cake release or butter, coat with sugar up to the top of the ramekins. Tap out excess sugar and keep in the fridge.
6- In the mixer beat the 5 eggs whites with a pinch of salt and a ¼ teaspoon of cream of tartar, it will help the whites to stay firm. Beat slowly during the first 3 minutes then increase the speed and gradually add the sugar. At the end increase the speed of the mixer to high until it forms nice firm peaks.
7- Fold one third of the meringue mixture to the chocolate and mix well. Then add the remainder of the meringue and mix carefully.
8- Fill up your 5 ramekins with the chocolate mixture similar to a chocolate mousse.
9- Insert your soufflés in the oven at 185°C and cook for 20 minutes without opening the door.
10- When ready dust with icing sugar and decorate as you wish. You can serve with vanilla ice cream, caramel sauce ,whip cream, but serve immediately.