Chocolate Soufflés with Apricot Sauce

Name: Chocolate Soufflés with Apricot Sauce
Cuisine: British
Ingredients: 3 egg yolks; Pinch of salt; ¼ tsp cream of tartar; 4 egg whites; 40 g caster sugar, plus 2 tbsp for coating; 30 g unsalted butter, chilled and cut into small pieces, plus 15 g, softened, for greasing; ½ tsp vanilla extract; 100 g good quality dark chocolate, broken into pieces; About 3 tbsp vanilla sugar or caster sugar; Juice of 1 small orange; 1 tbsp Grand Marnier or other orange-flavoured liqueur (optional); 1 tbsp Grand Marnier or other orange-flavoured liqueur (optional); 300 g apricots, pitted and cut into chunks; About 3 tbsp vanilla sugar or caster sugar

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Taste of the Unexpected

By Mark Diacono

Published 2010

About

This recipe makes more apricot sauce than you’ll need to serve with the soufflés, but leftovers are delicious with pancakes, ice cream or Greek yoghurt.

Ingredients

For the apricot sauce

300 g apricots, pitted and cut into chunks
About 3 tbsp vanilla sugar or

Europe
United Kingdom
Leftovers
Dessert
Gluten-free
Vegetarian

Method

First, make the apricot sauce. Put the apricots in a pan with the sugar, orange juice and 150ml of water and heat over a medium-low heat, stirring, until the sugar has dissolved. Cover and cook for about 5 minutes until the apricots are completely soft. Purée in a food processor or with a stick blender until completely smooth. Pour in the Grand Marnier if using and taste - add more sugar if you