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Mini chocolate souffles
Mini chocolate souffles
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Ingredients:
  • 7.50 gm cornflour
  • 185ml (3/4 cup) reduced-fat milk
  • 80g (1/3 cup) caster sugar
  • 30g (1/4 cup) cocoa powder
  • 40.00 gm hot water
  • Melted butter, to grease
  • 20.00 gm caster sugar, extra, to dust
  • 2 egg yolks, lightly whisked
  • 4 egg whites
  • Icing sugar, to dust
Instructions:
  • In a small saucepan, whisk together the cornflour with a splash of milk until smooth. Mix in the rest of the milk and sugar until well combined.
  • Mix cocoa and hot water in a small bowl. Incorporate into the milk mixture until blended. Using a wooden spoon, stir over medium-high heat until it starts boiling. Lower heat and continue stirring for 2 minutes. Take off the heat and add vanilla essence. Transfer to a medium heatproof bowl, cover the sauce surface with plastic wrap, and chill in the fridge for 30 minutes or until it reaches room temperature.
  • Preheat your oven to 180°C. Grease eight 125ml (1/2-cup) ovenproof dishes with butter, sprinkle sugar inside, shake out excess, and place them on a baking tray.
  • Incorporate egg yolks into sauce. Whisk egg whites with an electric beater until soft peaks form in a clean glass or ceramic bowl. Gently fold half of the whipped egg whites into the sauce using a large metal spoon. Then, fold in the remaining egg whites until fully combined.
  • Evenly distribute the mixture into the prepared dishes. Bake in a preheated oven for 20 minutes or until it puffs up nicely. Sprinkle with icing sugar and serve right away.

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