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Chocolate and Chipotle mini souffles Recipe

Ingredients for people

  • Caster sugar : 45 g
  • Dark chocolate : 180 g
  • Chipotle chilli dry  : 2 whole
  • Double cream : 150 ml
  • Egg yolk(s) : 3 whole
  • Cognac : 50 ml

    Part two of the recipe
  • Caster sugar : 45 g
  • Egg white(s) : 100 g
Method
  • 1

    Preheat the oven to 200'C.

  • 2

    Crush the chillis.

  • 3

    Whisk the egg yolks and the caster sugar together until pale and fluffy. Place the cream in a saucepan and bring to the boil. Once boiling, pour the cream on to the egg mixture and stir in. Add the chocolate, crushed chillis and the Cognac, mix well and then set aside.

  • 4

    Whisk the egg whites with the caster sugar until they reach the soft peak stage.

  • 5

    Butter your souffle moulds and dust with sugar.

  • 6

    Fold the meringue into the chocolate mixture, taking care not to overwork the mixture. Pour the souffle mixture into the moulds, transfer to the oven and bake for 8-9 minutes. Serve immediately.

Chef's tip

«When mixing the meringue into the chocolate, make sure the chocolate mix is not to hot. For best results, allow it to cool to room temperature before combining.»

Light and airy chocolate souffles flavoured with crushed Chipotle chilli and a dash of Cognac.

Rate this recipe :

(10 votes)

  • Preparation  15mins
  • Cooking time  8mins
  • Rest time  0h

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