Chilled Chocolate Mini Soufflés


Chilled Chocolate Mini Soufflés
Servings: 8


120g Valrhona Guanaja chocolate
600ml milk
4 eggs, separated
90g sugar
¼ cup strong black coffee
10g gelatine powder
ice cubes
300ml cream

extra grated chocolate
fresh strawberries or raspberries

Recipe by: Lauraine Jacobs
Publication: The Confident Cook (Jan 2006)
Recipe ID: 100282


Although I’m not a chocoholic at all, I cannot resist these mini soufflés, made with Valrhona Guanaja chocolate, which has superb rich, melting quality. Take time to beat the eggs and sugar together until they are truly light and fluffy, as this step gives the soufflé the lightness that differentiates it from a dense chocolate mousse. You could also make this dessert in a large crystal bowl and spoon it onto your guests’ plates. Most dessert wines will not be appropriate to serve with these chocolate soufflés; the wine will over power the delicate flavour.

Wine match: Serve with tiny glasses of chilled crème de cacao



First prepare eight small soufflé dishes by tying a paper collar around the top of each one so that the soufflés will sit up over the top of the dishes.

Break the chocolate into small pieces and put into a heavy-based saucepan with half of the milk. Over very, very gentle heat melt the chocolate in the warm milk. Immediately take from the heat and whisk in the remaining milk.

Whisk the egg yolks with the sugar until thick and pale. Pour the chocolate milk onto this mixture and combine well. Return the mixture to the saucepan. Over very gentle heat stir continually with a wooden spoon until the mixture thickens to custard consistency and coats the back of the spoon. It is really important that the mixture doesn’t boil or it will curdle. Strain into a clean bowl and allow to cool.

Place the coffee in a small saucepan and scatter the gelatine over it to soak. After 10minutes, place the saucepan over very gentle heat and melt the gelatine. Do not allow to boil. Tip this into the cold chocolate custard mixture and then stir through thoroughly.

Stand the bowl in a container of ice until the mixture is on the point of setting. While this is taking place, whip the cream lightly and then fold it into the chilled chocolate mixture using a large metal spoon. Finally beat the egg whites until they form stiff peaks, and fold them in, taking care to keep plenty of volume and air through the mixture.

Pour the mixture into prepared soufflé dishes and refrigerate until needed.

To serve, remove the paper collars and press grated chocolate on the exposed ring of soufflé that stands above the dish. Serve with fresh strawberries on the side.




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