If French is the language of love then this soufflé must be the food of love. Why not try this delicious dessert for Valentine’s Day.
For the soufflé
– 200g whole milk
– 200g dark chocolate (70% cocoa)
– 10g corn flour
– 2 egg yolks
– 6 egg whites
– 60g caster sugar
– 4 9cm diameter round moulds
For the coulis
– fresh ripe strawberries
– 1 teaspoon of fresh lemon juice
– 2 teaspoons of sugar
– raspberry liqueur
In a bowl, mix the egg yolks and the corn flour.
Heat the milk on the hob and pour into the mixture. Whisk until mixture thickens.
In the microwave or on the hob, melt the chocolate in a bain-marie then pour in the cream. Add to the mixture and mix well.
Beat the egg whites and sugar until stiff peaks form. Add the mixture and fold gently.
Grease the moulds and cover the base and edges with sugar.
Pour the mixture into the moulds leaving a one cm gap from the top.
Cook in the oven at 190° for 12 minutes.
To make the coulis, place the strawberries, sugar, lemon juice and liquor into a blender and puree.
To serve sprinkle the soufflés with icing sugar and pour over the strawberry coulis.
Our recipe is also featured on the Yorkshire Post Food & Drink website foodanddrink.yorkshirepost.co.uk/recipes/chocolate-soufflé.