Chocolate soufflé

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!

ChocSoufflés_001

Source: 750g video

Ingredients
For 6 ramequins

Creme patissiere
240g milk
25g cornflour
10g caster sugar
3 egg yolks
150g dark chocolate

Meringue mixture:
6 egg whites
65g caster sugar

Butter and brown sugar for the ramequins

Method

  1. 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.
  2. Preheat the oven at 190C (fan oven) with a tray placed on the middle shelf.
  3. Make the crème patissiere : place all the ingredients except the chocolate in the TM bowl. Cook for 7min/90C/speed 4.
  4. Meanwhile, melt the chocolate in the microwave in short bursts, stirring well in between or in a bain-marie.
  5. 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).
  6. Clean the TM bowl and dry thoroughly (or use second TM bowl)
  7. 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).
  8. When the crème patissiere is luke warm, add 1/3 of the beaten egg whites and stir vigorously to loosen it.
  9. Then, add the remaining egg whites and fold them in gently in order to keep as much air in as possible.
  10. 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.
  11. Bake on the hot baking tray for 10 to 20 minutes.
  12. Sprinkle with icing sugar and serve immediately.

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7 Responses to Chocolate soufflé

  1. Thanks for another great Thermomix recipe, Nora!

    Did you know that you can melt the chocolate directly in the TM bowl by breaking it into small pieces, adding it to the cooked crème pâtissière and mixing 10 seconds on Speed 5? That saves another step and there’s one less bowl to wash!

    Somehow I think my fridge will be full of ramekins of chocolate soufflé from now on…

  2. bonsoir nora,il est superbe ton souflé,sa l’air divin!! bonne soirée bises

  3. wouah j’adore ce dessert tres gourmand j’en doute pas bises

  4. Une belle version gourmande : pourquoi je ne pense qu’à réaliser ceux au fromage ! bonne journé,e bises !

  5. Nora it looks amazing, simply spectacular.

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