Chocolate Raspberry Souffle Pots


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Today’s recipe is the ultimate do ahead show stopper of a dessert.  This is my answer to a Gü hot chocolate melting middle pot.  Whilst not quite as convenient as popping to Waitrose to buy, I grant you, making these is almost as easy and probably quicker than buying Gü’s offering.  Well, depending on how far away your nearest Waitrose is… 

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These little pots are intensely chocolately yet also light and fluffy thanks to their soufflé-like qualities.  Plus they contain a delicious surprise at the bottom…tart raspberries to offset some of the chocolate intensity.

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They rise like a dream in the oven to leave a crispy top covering a gooey, melty middle.  Perfect for dipping little almond cookies into if you’re inclined to treat your guests further.

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And the best part of these little desserts is they can be made ahead of time.  I’ve made them 24 hours before cooking them and they’ve risen just as successfully and tasted just as good as when cooked immediately.  So no last minute kitchen panics required.

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So all your dinner party dessert dilemmas are now resolved.   You’re welcome!

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Chocolate Raspberry Soufflé Pots

Makes 6 in 125ml ramekin dishes (the pots from Gu!)

100g unsalted butter
175g 70% cocoa dark chocolate
100g caster sugar
4 eggs, separated
150g raspberries (fresh or frozen)

To make:
  1. Pre heat the oven to 180°c/160°c fan/350°f.  Place 6 ramekins on a baking tray.
  2. Put the butter and chocolate in a microwave safe bowl and heat on medium power for 1 minute.  Stir and if not fully melted return for a few more seconds until all the chocolate is melted.  Alternatively heat over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water.
  3. Place the egg yolks and sugar in a bowl and beat on high speed for 5 minutes until pale and fluffy using an electric handheld whisk.
  4. In a separate clean bowl beat the egg whites to stiff peaks.
  5. Pour the chocolate mixture into the egg yolk mixture and mix well.  Then gently fold in the egg whites using a large metal spoon, trying to lose as little air as possible whilst making sure the egg whites are all incorporated (if you don’t you’ll have white speckles of egg white in your soufflé).
  6. Divide the raspberries between the ramekins and then pour the soufflé mixture on top.
  7. Either refrigerate at this point until needed (I’ve made them 24 hours before and they have been as good as when I’ve baked them immediately) or place in the oven for 12 minutes until well risen but still runny in the middle.  If cooking from the fridge, cook for 16 minutes.  Serve immediately!

 

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