The chocolate soufflé
Our Chef Nicolas Cloiseau, Meilleur Ouvrier de France Chocolatier, explains how to make individual chocolate soufflés.
For 4 individual soufflés
PREPARATION: 25 minutes
BAKE: 10 minutes
Ingrédients:
150 g milk
10 g cornstarch
2 egg yolks
4 egg whites
20 g sugar
160 g dark chocolate 60/70%
Crafting Chocolate Soufflés
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Preheat oven to 170°C.
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In a pan, bring the milk to the boil.
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In a bowl, mix together the cornstach with the eggyolks. Then pour this mix in the hot milk. Mix well.
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Bring this mix to boil again and bake it during 1 minute while mixing without stopping.
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Pour this mix into a bowl containing 150g of chocolate. Mix it until the chocolate is completely melted and homogeneous.
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Beat the egg whites until stiff and then add the sugar by little to the egg whites.
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Incorporate the egg whites in the chocolate mix and mix it slowly with a spatula.
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Butter and flour with sugar 4 individual ramekins.
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Fill the 4 ramkins and put the rest of the chocolate in it (1 or 2 squares per ramekins) then smooth to the edge and the top.
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Bake at 170C° for 10 minutes.
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Sprinkle the ramekins with icing sugar when removed from the oven.
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Enjoy right away.
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