My first try on souffle here a basic Vanilla Soufflé. Since then, I’ve not baked any soufflé though I’ve promised my girl to make a chocolate flavour.
Chance upon this decadent yet light and airy chocolate with filled berries soufflé recipe. Glad that this recipe is not too sweet.
Ingredients
For chocolate / yolk mixture:
15g unsalted butter
45g honey
2 egg yolks (at room temperature)
60g fresh strawberries, washed, hulled, pat dry and diced.
For meringue :
2 cold egg whites
1 teaspoon lemon juice
About 1-2 tablespoons butter for greasing the moulds.
Method.
1. Grease 4 ramekins (8 cm in diameter) with butter, chill them in the fridge.
2. Fill a #saucepan with water and place on low heat. Place chopped chocolate in a heat proof bowl and place on top of the saucepan allow it to melt. Stirring occasionally with a spoon. Do not cover.
#use a double boiler if you have one.
3. Add the butter and the honey to the melted chocolate, gently stir till combined. Let cool a little.
4. Add the egg yolks and then the diced strawberries. Use a fork to lightly crush them. Mix well and remove from heat.
5. Preheat the oven to 160ºC. Position the rack in the middle. The temperature of the oven may vary, do adjust the temperature and timing to suit your oven.
6. In a clean mixing bowl, whisk the cold egg whites and lemon juice till foamy using the electric stand mixer. Beat till soft peak.
7. Using a spatula, gently fold in the meringue to the chocolate / yolks mixture till combined.
8. Lightly grease the chilled ramekins again with some butter. Spoon the mixture into ramekins, fill up to 2/3 and wipe the inside edges with your thumb. Bake at 160°C for 20 minutes.
9. Souffles are best eaten hot. To serve, place on a plate because ramekins are very hot. Serve immediately with some strawberries. If you like, dust some confectioners’ sugar.
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