Thursday 18 January 2018

Hot valrhona guanaja chocolate souffle

Ross Lewis

Souffle is the dish of choice for dessert lovers, the ultimate dessert. I like that it is decadent and has beautiful chocolate transfer, yet it is light too. Needless to say, it is one of the most popular dishes on the menu. It's a classic dish where the ingredients are part of the magic.

Serves 8

YOU WILL NEED

300g Guanaja 70pc plain chocolate, broken up into squares

300ml milk

20g cornflour

200g egg whites

80g caster sugar

Pinch of cream of tartar

60g egg yolks

softened unsalted butter, to grease

Demerara sugar, to dust

METHOD

Melt the chocolate in a bowl set over a pan of simmering water, being careful not to heat it higher than 50°C. Set aside at room temperature to cool a little.

Meanwhile, place the milk and cornflour in a large pan and whisk until smooth. Place on the heat and slowly bring to the boil, whisking continuously. Allow it to boil for 5 seconds – the mixture should be shiny and thickened. Remove from the heat and then pour in the melted chocolate. Next, using a balloon whisk, beat the mixture vigorously until thick and glossy. Set aside and leave to cool to 45°C.

Place the egg whites in a food mixer that has been fitted with a whisk attachment and whisk on a medium speed until fluffy, then slowly add the caster sugar and cream of tartar and continue to mix until semi-stiff peaks appear.

Using a spatula, mix the egg yolks into the cooled chocolate mixture until it is smooth and then gently fold in the meringue until it is just combined.

Using a pastry brush, butter eight 150ml souffle moulds or ramekins, brushing upwards to ensure the best rise, then dust with the demerara sugar. Divide the chocolate mixture among them and smooth the top with a palette knife. If you are using a traditional souffle ramekin with a rim, gently run your thumb around the edge to help release the mixture before baking.

These can be chilled and left to sit for an hour before baking.

To serve

Preheat the oven to 185°C. Arrange the moulds on a baking tray and bake for 9 minutes until well risen, but with a slight wobble in the middle. Serve immediately.

Irish Independent

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