Main Menu

chocolate chip souffle

Souffles are the classic light desert and are stunningly easy, satisfying and economical to make. The secret lies in excluding as much fat as possible as fat breaks down the air bubbles that are essential to a perfectly light souffle. This is an extremely easy recipe to do with minimal addition of fat, thus acting as a great introduction to souffle making.

The mixture is very stable. It will hold for two or three hours, so it can be made before dinner.

Ingredients

Makes 4

Four large egg whites

100g unrefined caster ufar

30g pur cocoa powder plus a little extra for lining

80g dark chocolate chopped

4 souffle dishes

Method

Line the souffle moulds with butter and cocoa powder and place in the fridge. Whisk the egg whites to stiff peaks whilst gradually adding the sugar. Fold in the cocoa powder.

Place a spoonful of mixture in the bottom of each mould and tap the base against the surface to even it out and knock out any oversized bubbles. Place a bit of the chopped up chocolate on the mixture, repeat the process until the moulds are full. Place in an over at 180 for about 15 mins, but check after 12 mins as your oven may not be running at an accurate temperature or your souffle moulds may be a different size.

Serve on their own, with cream or maybe make an ice cream for that perfect hot and cold comination, after all, you will have the left over egg yolks to get you started!

Food Festival Review from the Great Food Magazine

"it is undoubtedly one of the best food festivals that the region has to offer........"

Full review will appear in the September issue

Buy direct from Kingsthorpe Farm

In addition to organic eggs, and pork, they now sell fresh lamb and hogget jointed for your convenience. Kingsthorpe_pigs

Finalist Best Local Product Northamptonshire Food and Drink Awards 2010/11

Ring Eddie or Brigitte for details on 01832 272034