Very easy and super impressive. Perfect finish to a nice dinner.
- 30cl (300g) of milk
- 300g of chocolate
- 20g of cornstarch
- 50g of caster sugar
- 3 egg yolks
- 6 egg whites
- Vanilla extract
- Butter for the ramequins
- Extra sugar for the ramequins
- Pour milk into a saucepan and warm over medium heat.
- Add the cornstarch.
- Whisk until it boils and keep it boiling for about 1 minute. Keep whisking.
- The mixture should not be thick. Add all the chocolate in, and mix to let the chocolate melt in. Make sure it is all combined well.
- Add vanilla extract.
- Add the 3 egg yolks and mix.
- Put aside and heat oven to 170 °C.
- Put all of the 6 egg whites in a bowl and add half of the sugar (25g).
- Using an electric mixer, beat the whites until it begins to firm.
- When it begins to firm, add in last of the sugar. Beat until very firm.
- Gently fold in the egg whites with the chocolate. This should not be done all at once: in 3-4 times. Do not over mix, it must be done very lightly.
- Butter the ramequins and sprinkle the sides with your extra sugar.
- Pour your soufflé mix to the top of the ramequins.
- Using a knife, gently make a little gap in between the batter and the ramequin edge.
- Bake for 25-30 minutes, or until puffed.
Posted by Amy / Sales / Paris, France