Light and Fluffy Chocolate Souffl�

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Name: Chocolate Souffl?
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 300 ml Milk For 4 portions add 20 g chocolate cut into pieces or 30 g cocoa to the milk.; 30 gm Sugar; 1 pod Vanilla Bean or Extract; 40 gm Flour plain; 40 gm Butter; 40 ml Eggs (2) yolks

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INGREDIENTS

300 ml Milk ; For 4 portions add 20 g chocolate cut into pieces or 30 g cocoa to the milk.
30 gm Sugar
1 pod Vanilla Bean ; or Extract
40 gm Flour ; plain
40 gm Butter
40 ml Eggs ; (2) yolks

Servings

INSTRUCTIONS

Method

For 4 portions add 20 g chocolate cut into pieces or 30 g cocoa to the milk.

Prepare the souffl? dishes by greasing well with butter and dredging with sugar.

Make a white vanilla sauce.

Heat the milk and vanilla bean in a saucepan. Add the sugar and dissolve it. Infuse the vanilla bean.

Make a white roux using the butter and flour. Allow to cool.

Remove the vanilla bean, and add the milk to make a smooth sauce.

Cook gently for 5 minutes, stirring occasionally to prevent burning and to prevent a skin from forming.

Cool the mixture, but while still warm add the yolks one at a time. Keep warm in a bain-marie. (If using essence, add the vanilla now)

Make a meringue. Whisk the egg whites to froth. Add the sugar and whisk to a firm peak

Fold the egg whites into a sauce with a spatula.

Pour the mixture into prepared moulds so that each is three quarters full

Bake in an oven at 175 ? 180?C, about 25 min.

NOTES

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Chocolate Souffl?

300 ml Milk For 4 portions add 20 g chocolate cut into pieces or 30 g cocoa to the milk.
30 gm Sugar
1 pod Vanilla Bean or Extract
40 gm Flour plain
40 gm Butter
40 ml Eggs (2) yolks

Method

For 4 portions add 20 g chocolate cut into pieces or 30 g cocoa to the milk.

Prepare the souffl? dishes by greasing well with butter and dredging with sugar.

Make a white vanilla sauce.

Heat the milk and vanilla bean in a saucepan.  Add the sugar and dissolve it. Infuse the vanilla bean.

Make a white roux using the butter and flour. Allow to cool.

Remove the vanilla bean, and add the milk to make a smooth sauce.

Cook gently for 5 minutes, stirring occasionally to prevent burning and to prevent a skin from forming.

Cool the mixture, but while still warm add the yolks one at a time.  Keep warm in a bain-marie. (If using essence, add the vanilla now)

Make a meringue.  Whisk the egg whites to froth. Add the sugar and whisk to a firm peak

Fold the egg whites into a sauce with a spatula.

Pour the mixture into prepared moulds so that each is three quarters full

Bake in an oven at 175 ? 180?C, about 25 min.

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Nutrition

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Serving Size: 1 Serving (47g)
Recipe Makes: 4 Servings

Calories: 120
Calories from Fat: 76 (63%)

Amt Per Serving		% DV

	Total Fat 8.5g	11 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 0.3g
Cholesterol 23mg		7 %
Sodium 2972.4mg		102 %
Potassium 32.2mg		1 %
Total Carbohydrate 10.9g		3 %
	Dietary Fiber 0g	0 %
	Sugars, other 10.9g
Protein 0.7g		1 %
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: 120

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