I don’t do soufflés half enough. OK, partly it’s because you have to make them at the last minute and frankly, I don’t always have the time to whip up a soufflé after a dinner. Then I saw that you can actually prepare the soufflé mixture in advance and leave in the fridge until ready to cook. That’s more like it! So here is a divine chocolate soufflé recipe, made fast and easy with Thermomix!
Source: 750g video
For 6 ramequins
10g caster sugar
3 egg yolks
150g dark chocolate
6 egg whites
65g caster sugar
Butter and brown sugar for the ramequins
- Butter generously the ramequins with a brush. Brush from bottom to top on the sides. Pour some brown sugar at the bottom and tilt the ramequins to coat the sides up to the top. Refrigerate.
- Preheat the oven at 190C (fan oven) with a tray placed on the middle shelf.
- Make the crème patissiere : place all the ingredients except the chocolate in the TM bowl. Cook for 7min/90C/speed 4.
- Meanwhile, melt the chocolate in the microwave in short bursts, stirring well in between or in a bain-marie.
- Add the chocolate. Stir and pour into a clean bowl. Seal with cling film (touching the cream’s surface to stop a skin from forming).
- Clean the TM bowl and dry thoroughly (or use second TM bowl)
- Insert the butterfly whisk and whisk the egg whites on speed 3 measuring cup OFF. Add 65g sugar when it starts to foam. Continue whisking until soft peaks (the whites shouldn’t be very firm).
- When the crème patissiere is luke warm, add 1/3 of the beaten egg whites and stir vigorously to loosen it.
- Then, add the remaining egg whites and fold them in gently in order to keep as much air in as possible.
- Pour into the ramequins up to ¾ of the way and smooth the top with the back of a spoon to flatten. You can refrigerate the soufflé mixture at this point for up to 12h. No need to bring them back to room temperature before baking.
- Bake on the hot baking tray for 10 to 20 minutes.
- Sprinkle with icing sugar and serve immediately.