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Chocolate and almond souffles with cocoa-nib cream
Chocolate and almond souffles with cocoa-nib cream
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Prep Time:
60 minutes
Cook Time:
15 minutes
Total Time:
75 minutes
Craft a stunning, unforgettable dessert.
Ingredients:
  • 40.00 ml cocoa nibs (see note)
  • 250ml thickened cream
  • 30g unsalted butter, plus extra to grease
  • 40g almond
  • 340g good-quality dark chocolate, (70% cocoa solids), chopped
  • 125ml milk
  • 5 eggs, separated, plus 1 extra eggwhite
  • 1/4 tsp pure almond (see note) or vanilla extract
  • 110g caster sugar
  • 24.00 gm icing sugar, plus extra to dust
Instructions:
  • Combine cocoa nibs and cream in a saucepan and heat until just below boiling. Allow the mixture to steep for 1 hour off the heat. Strain out solids, then refrigerate the infused cream.
  • Prepare the 150ml ramekins by greasing them and dusting with nuts, then shaking out the excess. Set aside.
  • In a double boiler, melt butter, chocolate, and milk together until smooth. Let it cool for 5 minutes. Gradually add the egg yolks one by one, mixing thoroughly. Finally, stir in the extract.
  • Preheat your oven to 190°C. Use an electric mixer to whip the egg whites in a large bowl until they form soft peaks. Slowly add sugar and continue beating until the mixture is stiff and glossy. Carefully fold the egg whites into the chocolate mixture. Spoon the batter into ramekins and bake for about 15 minutes, or until they are puffed and cracked.
  • Whip the cream and icing sugar until soft peaks form.
  • When ready to serve, use a spoon to gently create an opening in the center of the souffles. Fill the opening with the cream and delicately dust with icing sugar. Enjoy promptly.

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