White choc-mocha souffle
Dec 28, 2011 1:00pm- 25 mins cooking
- Makes 8 Item
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Ingredients
White choc-mocha souffle
- 350 millilitre milk
- 1/2 cup caster sugar
- 4 eggs, separated, plus 2 extra egg whites
- 1/4 cup plain flour
- 300 gram white chocolate, grated
- 1 tablespoon coffee powder
- icing sugar, cream, to serve
Hot fudge sauce
- 1 cup chopped dark eating chocolate
- 3/4 cup cream
- 1/4 cup milk
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coffee granules
Method
White choc-mocha souffle
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1Preheat oven to hot, 200°C. Grease 8 x 1/2-cup ramekins. Place on an oven tray.
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2In a saucepan, combine milk and 2 tablespoons of sugar. Bring to the boil on medium heat, stirring. Remove from heat and allow to cool slightly.
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3In a bowl, whisk egg yolks and another 2 tablespoons of sugar together until thick and pale. Whisk in flour, followed by milk. Return to clean pan. Stir over a low heat until mixture comes to boil. Remove from heat. Stir in chocolate and coffee until smooth. Cover surface with plastic wrap and cool slightly.
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4In a large, clean bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until foam is thick and glossy. Fold lightly through chocolate mixture.
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5Spoon mixture into ramekins, until about 0.5cm from the rim. Bake for 20-25 minutes, until well risen and centres are almost firm.
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6Make the Hot Fudge Sauce using method below.
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7Serve souffle straight away, dusted with icing sugar and drizzled with sauce. Accompany with cream.
Hot fudge sauce
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8Combine all ingredients in a small saucepan. Stir on low heat for 2-3 minutes, until smooth. Keep warm.
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