Special Occasions Recipes - Hot Chocolate Liqueur Soufflé Recipe

Ingredients

Serves 6

• 50 g/2 oz butter, plus extra for greasing

• 50 g/2 oz plain flour

• 300 ml/1/2 pint milk

• 75 g/3 oz plain or white chocolate, broken into pieces

• 2 tablespoons crème de menthe

• 3 eggs, separated, plus 1 egg white

• 50 g/2 oz caster sugar, plus extra for dusting

• icing sugar, for dusting 

Sauce:

• 150 ml/1/4 pint double cream

• 50 g/2 oz plain or white chocolate, broken into pieces

• 2 tablespoons crème de menthe

• 1 egg yolk

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Method:

1. Butter an 18 cm/7 inch soufflé dish and dust with caster sugar. Combine the butter, flour and milk in a medium saucepan. Stirring continuously, heat gently until boiling.

2. Stir vigorously until a thick paste is formed. Cook for 2-3 minutes, still stirring. Away from the heat, add the chocolate and stir until smooth and completely blended into the mixture. Beat in the liqueur and egg yolks.

3. Whisk the 4 egg whites until very stiff, then add the sugar. Whisk again until very stiff and, using a metal spoon, fold the chocolate mixture into the egg whites, taking care not to knock the air out of the whites.

4. Pour the mixture into the prepared soufflé dish and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 45-50 minutes, until well risen. Do not open the oven door until ready to serve.

5. Make the sauce while the soufflé is cooking. Pour the cream into a small saucepan and add the chocolate. Heat gently, stirring constantly until the chocolate has melted and is thoroughly smooth. Do not boil. Stir in the liqueur and egg yolk. Pour into a jug.

6. To serve, dust the soufflé with icing sugar and take it directly from the oven to a heatproof mat on the table. Serve the soufflé with the sauce.