Chocolate soufflé for 4 people. Indulgent and to be enjoyed warm.
Start by preheating your oven to 190°C.
Melt the chocolate in a water bath.
Beat the egg yolks with the cornstarch.
Bring the milk to a boil, pour over the egg/cornstarch mixture, and return to low heat, cooking it like a custard. Then, pour over the melted chocolate in three additions.
Whip the egg whites until stiff and gradually add the sugar to achieve a nice meringue.
Gently fold the whipped egg whites into the chocolate.
Grease the molds with softened butter, from the bottom to the top using a brush, so that the soufflé rises well, and then sugar the molds.
Fill the molds up to 2 cm from the edge.
To finish, put in the oven and bake for 10 minutes.
0 servings
4
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TH