White Chocolate Souffles Recipe

White Chocolate Souffles Recipes

Ingredients :

5g unsalted butter, melted

250g white chocolate, broken into pieces

50ml double cream

25ml milk

40g caster sugar

6 eggs, separated

1 tsp vanilla extract

cocoa powder, for dusting

Raspberry sauce:

375g raspberries

1 tbsp lemon juice

2 tbsp icing sugar

Method :
  1. Use the melted butter to brush the bases and sides of six 150ml ovenproof soufflé dishes, place the dishes on a baking sheet.

  2. Put the white chocolate in a heatproof bowl together with the double cream and the milk, heat over a pan of gently simmering water until the chocolate has melted completely.

  3. Stir the mixture lightly to blend together.

  4. Stir the sugar, egg yolks and vanilla extract into the chocolate and cream mixture.

  5. Whisk the egg whites in a large bowl until stiff and with soft but formed peaks.

  6. Using a large metal spoon, fold a quarter of the egg whites into the chocolate sauce, then fold in the remainder.

  7. Spoon the mixture into the dishes, filling them almost to the rims, bake in oven, 400F, gas mark 6, 15-20 minutes until well risen and golden.

  8. To make the sauce: lightly blend the raspberries in a blender.

  9. Press through a sieve into a saucepan and discard the pips.

  10. Add the lemon juice and icing sugar and heat through thoroughly.

  11. When the soufflés are cooked, dust with cocoa powder and serve immediately with the sauce.

Serves 5

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