Chocolate SouffléTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 15 minutes
Baking time: 13-20 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:355.1 kcal
Proteins:6.1 g
Fats:18.1 g
Carbohydrate:42.6 g
Fibers:2.6 g
Sugar:36.6 g
Cholesterol:143.1 mg
Sodium:87.1 mg
Calcium:63.9 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
200
g
unsweetened dark chocolate
1
wafer cookies
45
ml
milk
100
g
sugar
20
g
butter
6
eggs
icing sugar
METHOD
- Break 5 1/4 oz of Lindt Surfin into pieces and melt in 3 tablespoons of water over low heat, stirring continuously;
- Dip wafers (bricelets) into melted chocolate so that they are half covered and place them on a piece of wax paper to set;
- Put rest of the chocolate mixture back onto the stove, add the milk and 60 g (1 3/4 oz.) of sugar and stir until the mixture is smooth; Allow to cool slightly;
- Meanwhile, cut rest of chocolate into small pieces;
- Grease mold(s) with butter and dust with powdered sugar;
- Beat egg whites until stiff, adding sugar slowly towards the end;
- Stir egg yolks into cooled chocolate mixture, then fold in the whipped egg whites and the chopped Lindt Surfin;
- Add Curacao and pour mixture into mold(s); dust with powdered sugar, place in an oven preheated to a temperature of 180 C or 365 F and bake for about 13-20 minutes according to the size of the mold(s), test with a wooden skewer;
- Dust once more with powdered sugar serve immediately with chocolate wafers.
CHEF'S NOTES
A classic recipe from Lindt chocolatiers
