Hot Chocolate Souffle with Pistachio Ice Cream
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Yield: 4 servings Ready in 1 hours
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Hot Chocolate Souffle with Pistachio Ice Cream Preparation
1. Lightly brush the souffl? pots with melted butter and allow to set slightly. Line with sugar. 2. Bring the water to the boil and add to the cocoa powder paste until smooth. 3. Whisk the egg whites and gradually add the sugar until soft peaks are formed. 4. Fold in 1/4 of the egg whites of the cocoa mix. Add the remainder, being careful to mix thoroughly without knocking too much of the air out. 5. Fill the souffl? pots halfway and then place some of the chopped chocolate in the centre. 6. Top with more souffl? mix and level off at the top. 7. Place in a preheated oven - Gas Mark 6 for 10 to 12 minutes. 8. Serve with pistachio or vanilla ice cream. NOTES : Chef:Aaron Patterson
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