Name: White chocolate souffle with milk chocolate sauce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6
Ingredients: Sauce; 1/3 cup cream; 2 tablespoon creme de cacao (a chocolate flavoured liqueur); 150 gram milk chocolate, chopped finely; 1 tablespoon icing sugar; White chocolate soufflis with milk chocolate sauce; 20 gram softened butter; 2 tablespoon caster sugar; 30 gram butter; 2 tablespoon flour; 1 cup milk; 250 gram white chocolate, chopped finely; 1 vanilla bean, seeded (or use 1 tsp vanilla bean paste); 4 eggs, separated; 1/4 cup caster sugar

Ingredients

Sauce

1/3 cup cream

2 tablespoon creme de cacao (a chocolate flavoured liqueur)

150 gram milk chocolate, chopped finely

1 tablespoon icing sugar

White chocolate soufflis with milk chocolate sauce

20 gram softened butter

2 tablespoon caster sugar

30 gram butter

2 tablespoon flour

1 cup milk

250 gram white chocolate, chopped finely

1 vanilla bean, seeded (or use 1 tsp vanilla bean paste)

4 eggs, separated

1/4 cup caster sugar

Method

1.Brush ramekins generously with softened butter, brushing sides in an upwards motion (this will help the souffles to rise). Dust with sugar and tap to remove any excess. Refrigerate until required.

2.Melt 30g butter in medium saucepan over medium heat. Add flour and stir to combine. Cook for 1 min without colouring.

3.Add milk gradually. Whisking to remove lumps, Bring to a simmer, remove from heat add chopped white chocolate and stir until melted.

4.Whisk in vanilla seeds/paste and egg yolks. Transfer to large bowl and cool to room temperature. When cooled, preheat oven to 200°C.

5.Whisk egg whites with electric beaters until foamy. Gradually add sugar and continue to whisk until sugar has dissolved and medium peaks form.

6.Stir 1/4 of egg whites through white chocolate mixture to loosen. Gently fold remaining egg whites through using metal spoon. Gently spoon into prepared ramekins and level with spatula. Run your thumb around rim of ramekins – this will prevent the top of the mixture attaching to rim, which could cause souffles to rise unevenly.

7.Place ramekins on baking tray and bake for 18mins until risen and golden.

8.While souffles are baking, make the sauce. Place cream and creme de cacao in small saucepan over medium- high heat. Bring to a simmer. Place milk chocolate in small bowl and pour over hot cream. Stand for 15 seconds. Stir to combine. Pour into individual serving jugs.

9.Remove souffles from oven, dust lightly with icing sugar and place on serving plates.

10.Serve immediately with individual jugs on the side so your guests can pour their own chocolate sauce.

Don’t over whip the egg whites – if you do, you’ll have trouble folding them into the white chocolate mixture.
Note

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Ingredients

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