Hot chocolate souffles
Souffle has a reputation for being a difficult dish to tackle, but these individual hot chocolate souffles are certainly worth the effort, especially topped with Irish cream liqueur and ice-cream.
- 25 mins cooking
- Serves 8
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Ingredients
Hot chocolate souffles
- soft butter for greasing
- 2 tablespoon caster sugar, plus 1/4 cup extra
- 200 gram dark chocolate, chopped
- 50 gram butter, chopped
- 3 egg yolks
- 7 egg-whites
- vanilla ice-cream, to serve
- 1 cup (250ml) irish cream liqueur
- sifted cocoa or icing sugar, to serve
Method
Hot chocolate souffles
- 1Preheat oven to 200°C (180°C fan-forced).
- 2Grease and sugar the inside of 8 x ½-cup (125ml capacity) ovenproof dishes with soft butter and 2 tbs caster sugar.
- 3Combine chocolate and butter in a large heatproof bowl over a pan of simmering water and stir until melted. Remove bowl from heat and stir in egg yolks.
- 4Beat egg-whites in a large bowl with an electric mixer until soft peaks form, then gradually add extra sugar and beat until dissolved.
- 5Using a large balloon whisk, gently fold one third of the egg white mixture into chocolate mixture, then gently fold in the remainder of the egg-white mixture.
- 6Divide soufflé mixture among prepared dishes. Smooth the tops level with the tops of the dishes. Bake in a moderately hot oven for about 12 minutes or until soufflés are puffed.
- 7Meanwhile, scoop ice-cream and pour liqueur into glasses.
- 8Dust soufflés quickly with sifted cocoa and serve immediately with vanilla ice-cream and liqueur.
Notes
This recipe must be made just before serving. If the caster sugar is very fine, it is better to use white sugar to coat the dishes. Soufflés need the "grip" of the sugar to assist in rising.
