Hot Chocolate Souffle with Pistachio Ice Cream

Ready in 1 hour

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Top-ranked recipe named "Hot Chocolate Souffle with Pistachio Ice Cream"


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; paste with a little
4 tb Caster sugar
4 Scoops Ice Cream; (Vanilla
250 g Cocoa Powder; (mix to a
; the souffl?)
; water)
150 ml Water
50 g Chopped Chocolate; (for the
8 Egg white
; Pistachio)

Original recipe makes 4 servings



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

Calories Per Serving: 80 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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