After dinner tonight I made milk chocolate souffles. I used Lindt extra creamy milk chocolate and it made a nice light chocolate souffle. To make it richer one can use a dark chocolate. 70% by Lindt would work very well.
Souffles always make me nervous. I'm always worried they are going to fall. This recipe is pretty easy and not intimidating. It comes from Women's Weekly Modern Classics cookbook.
Here's the recipe:
1 Tbsp. sugar
50 grams butter
1 Tbsp. flour
200 grams chocolate (use a quality chocolate)
2 egg yolks
4 egg whites
1/4 cup sugar extra
1. Preheat oven to 200 C or 180 C if it is a fan forced oven. Grease four ramekins (3/4 cup size). Sprinkle inside with 1 Tbsp of sugar. Put ramekins on an oven tray.
2. Melt butter in small saucepan; cook flour, stirring for about 2 mins or until mixture thickens and bubbles. Remove from heat and add chocolate. add egg yolks, taking care to keep stirring so you don't cook the yolks. Transfer to a large bowl. (I didn't do this)
3. Beat egg whites in small bowl with electric mixer (or you could do by hand if you are feeling energetic!) until soft peaks form.
Gradually add sugar (1/4 cup) one tablespoon at a time until sugar dissolves. Fold egg white mixture into chocolate mixture, in two batches. I actually did the reverse b/c I was too lazy to get a new bowl. It turned out fine. It will look not completely mixed, resist the urge to completely mix it or you will ruin your egg whites!
4. Divide mixture among the four ramekins. Bake for about 15 minutes or until souffles are puffed.
5. Serve with fresh whipped cream or ice cream or a coulis! Yum.
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