Mocha souf­fles

makes / 4 prep / 20 min­utes cook / 35 min­utes

The Daily Examiner - - MEAL PLANNER -


Melted but­ter, to grease Caster sugar, to dust

1 tbsp hot wa­ter

1 tbsp in­stant cof­fee gran­ules 50g but­ter

35g (1⁄4 cup) corn­flour

70g (1⁄3 cup) caster sugar 250ml (1 cup) milk

150g dark cook­ing choco­late, finely chopped

3 eggs, sep­a­rated

Dou­ble cream (op­tional), to serve MOCHA SAUCE:

100g dark cook­ing choco­late, finely chopped

80ml (1⁄3 cup) thick­ened cream 1 tsp in­stant cof­fee gran­ules Recipe by Michelle Southan Photo by Rob Palmer

1. Pre­heat oven to 190C. Place a bak­ing tray in the oven. Grease four 375ml (11⁄2 cups) ca­pac­ity oven­proof souf­fle dishes with melted but­ter. Lightly dust with sugar. Com­bine the hot wa­ter and cof­fee in a jug.

2. Heat the but­ter in a saucepan over medium heat un­til foam­ing. Cook the corn­flour and 3 ta­ble­spoons of sugar, stir­ring, for 2 min­utes or un­til the mix­ture be­gins to come away from the side of the pan. Re­move from heat. Grad­u­ally add half the milk, whisk­ing with a balloon whisk un­til smooth. Grad­u­ally whisk in re­main­ing milk un­til com­bined. Place pan over medium heat. Whisk for 3-4 min­utes or un­til mix­ture boils and thick­ens. Whisk in the cof­fee mix­ture. Re­move from heat. Whisk in choco­late un­til melted and com­bined.

3. Add the yolks and stir un­til com­bined. Trans­fer the choco­late mix­ture to a large bowl.

4. Use an elec­tric beater to beat the egg whites in a clean, dry bowl un­til soft peaks form. Add the re­main­ing sugar and beat un­til firm peaks form.

5. Add one-third of the egg white mix­ture to the choco­late mix­ture. Use a large metal spoon to fold un­til just com­bined. Re­peat, in two more batches, with the re­main­ing egg white mix­ture. Spoon the souf­fle mix­ture into pre­pared souf­fle dishes.

6. Place souf­fle dishes on pre­heated bak­ing tray. Bake for 20-25 min­utes or un­til puffed and just set.

7. To make the mocha sauce, place the choco­late, cream and cof­fee in a small saucepan over low heat. Cook, stir­ring, for 5 min­utes or un­til the choco­late melts and the mix­ture is smooth.

8. Serve souf­fles with mocha sauce and dou­ble cream, if de­sired.

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