My room-temperature egg whites whipped up in no time at all!
Hot Chocolate Soufflé
adapted from Gordon Ramsey by Dave and Linda of Monkeyshines in the Kitchen
FOR THE DISHES
FOR THE CREME PATISSERIE
2 tsp (10 gm) (0.35 oz) caster (superfine) sugar (regular sugar is okay)
½ tsp (4½ gm) (0.15 oz) corn starch (aka cornflour)
1 medium egg yolk
1 medium whole egg
4 Tbsp (60 ml) milk
5 Tbsp (75 ml) heavy cream (or double cream)
3 oz (90gm) good-quality dark chocolate preferably 70+% cocoa solids, broken in pieces
2 Tbsp (30 ml) (15 gm) (½ oz) unsweetened cocoa powder
Optional: 2 tsp orange zest or 2 tsp minced chipotle chile en adobo or 1 tsp chipotle chile powder. (The chile version is a Monkeyshines favorite!)
FOR THE EGG WHITES
6½ Tbsp (95 ml) 3 oz (90g) superfine/caster sugar (if you don’t have it, regular sugar is okay)
The problem with making something at someone else's place? You have to bring all of your ingredients. I forgot the cocoa powder, so we lined the coffee mugs with chocolate shavings instead!
2. Take four 1 cup/~240ml soufflé dishes and brush them completely with softened butter. Tip a little cocoa powder or grated chocolate into each dish, roll the dish around tilting it as you do so it is evenly lined all round. (The mugs I used barely held one cup, so I ended up making six soufflés)
3. For the crème patisserie, mix the flour, sugar and corn starch into a small bowl. Put egg yolk and whole egg into a medium sized bowl, beat lightly, then beat in half of the flour mixture to give a smooth paste. Tip in the rest of the flour mixture and cocoa powder and mix well. (I expected this paste to be a lot thicker than it was, but that probably had a lot to do with a lack of cocoa powder...)
4. To make the ganache, pour the milk and cream into a pan and bring just to the boil. Remove from the heat. Add the chocolate and beat until it is melted and smooth with no lumps.
5. Gradually stir hot chocolate ganache into the paste from step 3, and add the orange zest or chile if using. This is your crème patisserie.
6. Whisk the egg whites to soft peaks with an electric whisk. Sprinkle in the sugar as you are mixing. Keep whisking to give stiff, firm peaks to give volume to the soufflés.
8. Spoon the mixture into the dishes. Run a spoon across the top of each dish so the mixture is completely flat. Take a little time to wipe any splashes off the outside of each dish, or they will burn on while cooking.
9. Bake the soufflés for 15-17 minutes. The soufflés should have risen by about two thirds of their original height and jiggle when moved, but be set on top.
EDIT: A new oven (and stove!) was installed two days before we left town! :) Unfortunately, those days were already planned so I did not have a chance to try out a savory soufflé. I'll be in the kitchen as soon as we return!