Advertisement
Hot Chocolate Soufflé
By Jennifer Paterson and Clarissa Dickson Wright
Published 1998
Nobody can resist chocolate soufflé unless they’re allergic. If you wish you can make just one large soufflé in which case it would take about 30 minutes to cook.
Ingredients
85 g 3 oz 1 tbsp
Method
Break up the chocolate and put in a bowl with the brandy or rum. Put the bowl over a saucepan of gently simmering water and allow to melt slowly.
Melt the butter in a saucepan, add the flour and cook over a low heat for a few minutes, stirring constantly. Warm the milk in another saucepan, melt the caster sugar in it and then blend in to the flour and butter. Continue to cook slowly, st
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe