Chocolate whisky souffles

Chocolate_whisky_souffles.jpg

This recipe is a request from a dear friend, so here it is. I know a lot of people find souffles a little daunting, and I have had my fair share of failures and a quick resort to the pantry for a substitute, but these are really a delight and certainly worth the effort, They are light but do have a real depth of intensity which belies their soufflé status. They will certainly win over the heart of any whisky lover! This recipe serves four.

Chocolate whisky souffles

150ml thickened cream, plus extra to serve

40ml whisky

400g dark chocolate (55% cocoa solids),finely chopped

80g butter, coarsely chopped

4 eggs, separated

50g plain flour

1 tablespoon Dutch-process cocoa, sieved, plus extra for dusting

80g caster sugar

Bring 100ml cream and the whisky to the simmer in a small saucepan over medium-high heat, then add half the chocolate, remove from the heat and stand for 5 minutes. Stir until smooth, transfer half to a small bowl and refrigerate until form (1-2 hours), the roll unto 4 even balls. Set remaining chocolate mixture aside at room temperature (this is the base of the warm chocolate sauce served with the souffles).
 
Preheat the oven to 180C. Melt butter and remaining chocolate in a heatproof bowl over simmering water, stirring occasionally, until smooth and combined. Remove from the heat, add yolks, flour, cocoa and 50g sugar and stir until smooth.
 
Meanwhile, warm reserved chocolate mixture over low heat, stir in remaining cream and keep warm.
 
Whisk eggwhites and a pinch of salt in an electric mixer to soft peaks, gradually add remaining sugar and whisk to form firm peaks. Fold into yolk mixture, then half-fill 4 buttered and sugared 300ml overproof ramekins, Place a chocolate ball in the centre of each, top with remaining soufflé mixture and place on an oven tray, Bake  until puffed and well risen (15-20 mins).
 
Dust souffles with extra cocoa and serve immediately with chocolate sauce and extra cream.

 



 

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