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Name: Chocolate And Tia Maria Souffle with Mocha Ice Cream
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 225 g Bitter Dark Chocolate; 4 tb Caster sugar; 5 Egg whites; 4 ts Tia Maria; 1 Pinches Salt

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INGREDIENTS

225 g Bitter Dark Chocolate
4 tb Caster sugar
5 Egg whites
4 ts Tia Maria
1 Pinches Salt

Servings

INSTRUCTIONS

1. Chill the egg whites. 2. Melt the chocolate gently in a double boiler or in a bowl over a pan of hot water (taking care that no water or steam gets into the chocolate) and stir the chocolate gently. 3. Preheat oven to 240?c / Gas Mark 8. 4. Lightly grease and sugar 4 small pretty ramekins. 5. Remove chocolate from heat source and allow to cool a little. It must still be liquid. 6. Pour 1 tbsp of chocolate and 1 tsp of Tia Maria into each ramekin. 7. Whisk chilled egg whites and salt until stiff. 8. Add 1 tsp sugar and whisk until glossy and stiff peaks. 9. Add half the sugar and whisk back to stiff peaks. 10. Repeat with remaining sugar. 11. Working gently and quickly, fold the chocolate into whites using a balloon whisk to fold it in. 12. Pour into the 4 ramekins and put into the hot oven immediately for 5 minutes until well risen and crusty on top. 13. As soon as the souffl?s are cooked, dust lightly with icing sugar and serve immediately with a scoop of Mocha Ice Cream. 14. The resultant souffl? has a crusty top, a dreamy light middle and a liquid centre. NOTES : Chef:Tessa Bramley

NOTES

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Chocolate And Tia Maria Souffle with Mocha Ice Cream

225 g Bitter Dark Chocolate
4 tb Caster sugar
5 Egg whites
4 ts Tia Maria
1 Pinches Salt

1. Chill the egg whites.    2. Melt the chocolate gently in a double boiler or in a bowl over a  pan of hot water (taking care that no water or steam gets into the  chocolate) and stir the chocolate gently.    3. Preheat oven to 240?c / Gas Mark 8.    4. Lightly grease and sugar 4 small pretty ramekins.    5. Remove chocolate from heat source and allow to cool a little. It  must still be liquid.    6. Pour 1 tbsp of chocolate and 1 tsp of Tia Maria into each ramekin.    7. Whisk chilled egg whites and salt until stiff.    8. Add 1 tsp sugar and whisk until glossy and stiff peaks.    9. Add half the sugar and whisk back to stiff peaks.    10. Repeat with remaining sugar.    11. Working gently and quickly, fold the chocolate into whites using a  balloon whisk to fold it in.    12. Pour into the 4 ramekins and put into the hot oven immediately  for 5 minutes until well risen and crusty on top.    13. As soon as the souffl?s are cooked, dust lightly with icing sugar  and serve immediately with a scoop of Mocha Ice Cream.    14. The resultant souffl? has a crusty top, a dreamy light middle and  a liquid centre.        NOTES : Chef:Tessa Bramley

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Nutrition

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Serving Size: 1 Serving (319g)
Recipe Makes: 4 servings

Calories: 167
Calories from Fat: 4 (2%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1573.6mg		54 %
Potassium 403.9mg		11 %
Total Carbohydrate 14.3g		4 %
	Dietary Fiber 0g	0 %
	Sugars, other 14.3g
Protein 27g		39 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 167

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