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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
CHOCOLATE SOUFFLE
This classic dessert may seem a little daunting to attempt at first, but it is so rewarding and worth every scrumptious mouthful.

CHOCOLATE SOUFFLE

Makes: 8

Ingredients

To prepare the ramekins:
2 tbsp softened unsalted butter
2 tbsp NOMU Cocoa Powder
4 tbsp caster sugar

Custard base
150ml full cream milk
1 tsp NOMU Vanilla Extract
3 egg yolks
30g caster sugar
20g flour, sifted
5g cornflour, sifted

Ganache:
60ml cream
80g NOMU Decadent Hot Chocolate
1 tbsp NOMU Cocoa Powder

Souffle:
6 egg whites
90g caster sugar

Directions

Preheat the oven to 190°C.

Generously grease the inside of 8 x 200ml ramekins with softened butter (see Tips). Mix together the Cocoa Powder and sugar and divide between the ramekins. Tap the mixture around the inside of each ramekin until evenly coated. Tap out any excess mixture and discard.

To prepare the custard base, heat the milk in a saucepan with the Vanilla Extract until just before boiling point. Meanwhile, beat the egg yolks and sugar together in a large bowl with an electric whisk until pale and creamy. Mix the combined flour and cornflour into the egg mixture a third at a time until well incorporated. While whisking continuously, gradually pour the hot milk into the egg mixture until combined, then pour the mixture back into the saucepan. Stir continuously over low heat until the custard is smooth and thick. Transfer to a bowl, placing a piece of clingfilm directly onto the top of the custard to prevent a skin from forming and allow it to cool.

To make the ganache, scald the cream in a heavy-based saucepan and remove it from the heat. Add the Decadent Hot Chocolate and Cocoa Powder and stir until melted and smooth. Allow to cool completely before mixing into the cooled custard.

Whisk the egg whites in a clean dry bowl until they form soft peaks, then very gradually add the sugar one tablespoon at a time until all the sugar has been incorporated and the egg whites have a stiff meringue-type consistency. With a metal spoon, fold one large spoon of egg whites into the prepared custard to loosen the mixture, then carefully fold in the remaining egg whites. Make sure that you don’t have pockets of egg whites left in the mixture as this will create uneven cooking.

Spoon the souffle mixture to the top rim of the ramekins, knocking them down on the kitchen counter to remove any air pockets. Level the surface with a palette knife, then using your thumb, wipe around the entire inside edge of the ramekin to prevent sticking and to ensure a straight rise.

Place on a baking tray on the middle shelf in the oven and bake for 15 minutes until they have risen and browned.

Serve pronto before the souffles deflate!

 

Tips: This is the number one rule for a successful souffle! In order for the souffle to rise up, the ramekin needs to be brushed generously with softened butter all the way to the top rim. After buttering the inside of the ramekin, chill to set briefly then coat the butter evenly with a mix of cocoa powder and caster sugar, tilting to distribute evenly and to shake off the excess.

Depending on your recipe, you can also coat your ramekins with finely grated chocolate, finely ground nuts, toasted coconut or grated cheese like parmesan if making a savoury souffle.

Ingredients

To prepare the ramekins:
2 tbsp softened unsalted butter
2 tbsp NOMU Cocoa Powder
4 tbsp caster sugar

Custard base
150ml full cream milk
1 tsp NOMU Vanilla Extract
3 egg yolks
30g caster sugar
20g flour, sifted
5g cornflour, sifted

Ganache:
60ml cream
80g NOMU Decadent Hot Chocolate
1 tbsp NOMU Cocoa Powder

Souffle:
6 egg whites
90g caster sugar

Directions

Preheat the oven to 190°C.

Generously grease the inside of 8 x 200ml ramekins with softened butter (see Tips). Mix together the Cocoa Powder and sugar and divide between the ramekins. Tap the mixture around the inside of each ramekin until evenly coated. Tap out any excess mixture and discard.

To prepare the custard base, heat the milk in a saucepan with the Vanilla Extract until just before boiling point. Meanwhile, beat the egg yolks and sugar together in a large bowl with an electric whisk until pale and creamy. Mix the combined flour and cornflour into the egg mixture a third at a time until well incorporated. While whisking continuously, gradually pour the hot milk into the egg mixture until combined, then pour the mixture back into the saucepan. Stir continuously over low heat until the custard is smooth and thick. Transfer to a bowl, placing a piece of clingfilm directly onto the top of the custard to prevent a skin from forming and allow it to cool.

To make the ganache, scald the cream in a heavy-based saucepan and remove it from the heat. Add the Decadent Hot Chocolate and Cocoa Powder and stir until melted and smooth. Allow to cool completely before mixing into the cooled custard.

Whisk the egg whites in a clean dry bowl until they form soft peaks, then very gradually add the sugar one tablespoon at a time until all the sugar has been incorporated and the egg whites have a stiff meringue-type consistency. With a metal spoon, fold one large spoon of egg whites into the prepared custard to loosen the mixture, then carefully fold in the remaining egg whites. Make sure that you don’t have pockets of egg whites left in the mixture as this will create uneven cooking.

Spoon the souffle mixture to the top rim of the ramekins, knocking them down on the kitchen counter to remove any air pockets. Level the surface with a palette knife, then using your thumb, wipe around the entire inside edge of the ramekin to prevent sticking and to ensure a straight rise.

Place on a baking tray on the middle shelf in the oven and bake for 15 minutes until they have risen and browned.

Serve pronto before the souffles deflate!

 

Tips: This is the number one rule for a successful souffle! In order for the souffle to rise up, the ramekin needs to be brushed generously with softened butter all the way to the top rim. After buttering the inside of the ramekin, chill to set briefly then coat the butter evenly with a mix of cocoa powder and caster sugar, tilting to distribute evenly and to shake off the excess.

Depending on your recipe, you can also coat your ramekins with finely grated chocolate, finely ground nuts, toasted coconut or grated cheese like parmesan if making a savoury souffle.

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