Classic Hot Chocolate Soufflé with Rich Chocolate Cream Sauce
Ingredients
4 egg yolks
90g caster sugar
pinch salt
150g Valrhona Guanaja chocolate (or dark bittersweet chocolate)
2 tablespoons cream
1 teaspoon instant coffee powder
2 tablespoons cognac
5 egg whites
RICH CHOCOLATE CREAM SAUCE
150g bittersweet chocolate
50g unsalted butter
150ml cream
Description
Another little individually served treat that will endear you to your guests. There’s something special about being served your own bowl, and not having to share or serve dollops at the table. Chocolate desserts are always popular, what’s more, these are very light yet rich, and very moreish even for non-chocoholics.
Make the simple chocolate cream sauce to serve on the side for a real chocolate fix. The hot chocolate sauce is also wonderful poured over ice cream.
Method
Preheat the oven to 200°C. Brush six small soufflé dishes with butter and dust with sugar. Beat the egg yolks, sugar and salt together in an electric beater until the mixture is thick, pale and makes a ribbon when drizzled around the bowl.
Melt the chocolate over a double boiler (or in a stainless-steel bowl set over a saucepan of boiling water) with the cream, coffee and cognac. Blend this mixture into the creamed yolks and sugar.
Whip the egg whites until they hold soft peaks, then fold into the mixture gently and carefully so as not to lose any volume.
Divide the mixture between the six soufflé dishes. Bake for about 12 to 14 minutes. Meanwhile make the sauce by melting the chocolate and butter in the cream over a double boiler, stirring until smooth and creamy.
Serve the soufflés immediately. Hand around the warm chocolate cream sauce separately.
Categories
now to save this recipe to 'My Recipes'
Already joined up? 
