Hot chocolate soufflés with rum
Despite what people say, chocolate soufflés are easy to make—and are a perfect rich, Christmas treat.
- 15g unsalted butter, at room temperature
- 6 tablespoons caster sugar
- 225ml milk
- 100g dark chocolate
- 5 medium eggs
- 3 tablespoons cornflour
- 2 tablespoons double cream
- 3 tablespoons rum
- 1 tablespoon icing sugar, for sifting
1. Carefully butter the insides and rims of four 200ml or six 150ml soufflé dishes, then coat them with 2 tablespoons of the caster sugar.
2. Heat the milk in a small saucepan and stir in the chocolate. When the milk reaches scalding point, remove from the heat, cover and stand until the chocolate has melted.
3. Separate the eggs, putting the whites into a large bowl and 3 egg yolks into a small bowl.
4. Add 3 tablespoons of caster sugar to the flour in a pan, and over a low heat whisk in the chocolate milk. Increase the heat, beating until the sauce becomes stiff.
5. Remove from the heat and beat in the cream, rum and the egg yolks. Cover and set aside.
6. Before you begin your meal, preheat the oven to 230C. Put in a baking tray to heat.
7. After the main course, whisk the egg whites until they form soft peaks. Add the remaining sugar and whisk until the whites are stiff and shiny.
8. Fold a large spoonful of the egg white into the sauce, and gently fold in the remaining egg white. Spoon the mixture into the dishes and put them onto the baking tray in the oven.
9. Bake for 8–10 minutes, or until well- risen and lightly set, with soft, gooey centres. Remove, sift icing sugar over them and serve immediately.