Chocolate soufflé and french chocolate drink...
It has been a long long time since I’ve gotten time to bake, what with the whole working full time now. But here’s a chocolate soufflé I made for dessert a few weekends back, accompanied with a French hot chocolate drink;
I'm pretty new to the world of soufflés, so I'm far from an expert on the matter. In fact, I've only ever eaten two of them, and they were both ones I've baked - so I really have nothing to base my judgement on! But I did get them to rise, so I figure they can't be too horrible, right?
Add a little chocolate sauce...
Sprinkle it with some chocolate shavings...
And that'll do!
It helped that I was following the recipe of very experienced chef, Shannon Bennett. I'm gonna have to order one of these things out one time so I know how they're supposed to taste.
And no dinner is complete without a good ol' warm drink to wash it down:
I have a bad habit of doing massive serves, so one of these is almost essential to wake you up again after all that food has made you drowsy. To be honest, I really just love an excuse to have cinnamon with anything, so why not with chocolate?
It's time consuming, but worth it.
And of course, if you'd like to give it a go, here are the recipes:
Chocolate soufflés
Ingredients
Soft unsalted butter, to brush
175g dark chocolate (70% cocoa solids)
300ml pouring cream
10 egg whites
140g caster sugar
Dutch cocoa, to dust
Chocolate créme pâtissiére
1 tbs cornflour
1tbs plain flour
1 tbs Dutch cocoa
1tbs caster sugar
4 egg yolks
200ml milk
50g dark chocolate, finely chopped
Method
Créme pâtissiére
1. Sift flours, cocoa and sugar into a bowl Add egg yolks and whisk until smooth and combined
2. Place in a small, heavy-based saucepan and bring to the boil over low heat. Whisking continuously, gradually pour hot milk into the cocoa mixture until smooth and combined.
3. Return mixture to pan over medium heat and whisk continuously for 2 minutes or until mixture boils and thickens. Cook, stirring, for a further 2 minutes to cook out the taste of the flour.
4. Remove pan from heat, add chocolate and stir until melted and combined.
Chocolate sauce
1. Finely chop 150g of chocolate. Place cream in a small pan, bring to the boil, then remove from the heat.
2. Add chocolate, stand for 2 minutes, then stir until smooth and combined.
3. Cover and set aside in a warm place.
Chocolate soufflés
1. Preheat oven tray to 170°C fan-forced.
2. Using a pastry brush, brush bases, sides and rims generously with soft butter in an upwards direction.
3. Finely grate 25g of chocolate, then chop to make even finer. Tip into ramekins and rotate to coat. Tips excess into next ramekin and repeat.
4. Using an electric mixer, whisk egg whites to soft peaks. Gradually add sugar and whisk to stiff peaks.
5. Using a rubber spatula, work the crème pâtissiére until loose and pliable.
6. Add meringue to crème pâtissiére in three stages: first, add a large spoon of the meringue and whisk vigorously until combined; second, add half the remaining meringue fold gently until combined; lastly, add the rest of the meringue and fold as gently as possible until combined.
7. Spoon mixture between six ramekins and level tops slightly with the back of a spoon. Bake for 12 minutes.
8. Dust tops with cocoa and serve immediately with chocolate sauce.
French chocolate drink
Ingredients
200g (7oz) dark/milk/white chocolate chunks
3 cups of milk
1 cup cream
½ vanilla stick OR ½ tsp of vanilla extract
Pinch of cinnamon
Method
1. Boil the cream with milk in a pot
2. Add vanilla and cinnamon. Remove from heat.
3. Gradually add chocolate and stir until completely melted and without chunks.
Warm again on a low flame for 2 minutes.
4. Pour into mugs. Serve with whipped cream and sprinkle with cinnamon.
x-posted here @ bakebakebake
I'm pretty new to the world of soufflés, so I'm far from an expert on the matter. In fact, I've only ever eaten two of them, and they were both ones I've baked - so I really have nothing to base my judgement on! But I did get them to rise, so I figure they can't be too horrible, right?
Add a little chocolate sauce...
Sprinkle it with some chocolate shavings...
And that'll do!
It helped that I was following the recipe of very experienced chef, Shannon Bennett. I'm gonna have to order one of these things out one time so I know how they're supposed to taste.
And no dinner is complete without a good ol' warm drink to wash it down:
I have a bad habit of doing massive serves, so one of these is almost essential to wake you up again after all that food has made you drowsy. To be honest, I really just love an excuse to have cinnamon with anything, so why not with chocolate?
It's time consuming, but worth it.
And of course, if you'd like to give it a go, here are the recipes:
Chocolate soufflés
Ingredients
Soft unsalted butter, to brush
175g dark chocolate (70% cocoa solids)
300ml pouring cream
10 egg whites
140g caster sugar
Dutch cocoa, to dust
Chocolate créme pâtissiére
1 tbs cornflour
1tbs plain flour
1 tbs Dutch cocoa
1tbs caster sugar
4 egg yolks
200ml milk
50g dark chocolate, finely chopped
Method
Créme pâtissiére
1. Sift flours, cocoa and sugar into a bowl Add egg yolks and whisk until smooth and combined
2. Place in a small, heavy-based saucepan and bring to the boil over low heat. Whisking continuously, gradually pour hot milk into the cocoa mixture until smooth and combined.
3. Return mixture to pan over medium heat and whisk continuously for 2 minutes or until mixture boils and thickens. Cook, stirring, for a further 2 minutes to cook out the taste of the flour.
4. Remove pan from heat, add chocolate and stir until melted and combined.
Chocolate sauce
1. Finely chop 150g of chocolate. Place cream in a small pan, bring to the boil, then remove from the heat.
2. Add chocolate, stand for 2 minutes, then stir until smooth and combined.
3. Cover and set aside in a warm place.
Chocolate soufflés
1. Preheat oven tray to 170°C fan-forced.
2. Using a pastry brush, brush bases, sides and rims generously with soft butter in an upwards direction.
3. Finely grate 25g of chocolate, then chop to make even finer. Tip into ramekins and rotate to coat. Tips excess into next ramekin and repeat.
4. Using an electric mixer, whisk egg whites to soft peaks. Gradually add sugar and whisk to stiff peaks.
5. Using a rubber spatula, work the crème pâtissiére until loose and pliable.
6. Add meringue to crème pâtissiére in three stages: first, add a large spoon of the meringue and whisk vigorously until combined; second, add half the remaining meringue fold gently until combined; lastly, add the rest of the meringue and fold as gently as possible until combined.
7. Spoon mixture between six ramekins and level tops slightly with the back of a spoon. Bake for 12 minutes.
8. Dust tops with cocoa and serve immediately with chocolate sauce.
French chocolate drink
Ingredients
200g (7oz) dark/milk/white chocolate chunks
3 cups of milk
1 cup cream
½ vanilla stick OR ½ tsp of vanilla extract
Pinch of cinnamon
Method
1. Boil the cream with milk in a pot
2. Add vanilla and cinnamon. Remove from heat.
3. Gradually add chocolate and stir until completely melted and without chunks.
Warm again on a low flame for 2 minutes.
4. Pour into mugs. Serve with whipped cream and sprinkle with cinnamon.
x-posted here @ bakebakebake