Hot Chocolate Coffee Soufflé
This is like a hot chocolate mousse with lots of Fairtrade ingredients, very indulgent!
- 3 x 45g Divine 70% Dark Chocolate
- 125ml strong black Fairtrade coffee
- 3 large free range eggs seperated plus 2 eggs whites
- 2 tablespoons of brandy
- 3 tablespoons Fairtrade sugar
- Fairtrade icing sugar for dusting
- 1.25ml souffle dish or 4 x 300ml souffle dishes or oven-proof large coffee cups
- a baking tray
- Brush the inside of the soufflé dish or dishes with melted butter, and sprinkle with caster sugar. Set on a baking tray.
- Break up the chocolate and put into a heavy-based pan with the coffee.
- Set over a low heat and stir with a wooden spoon, until melted.
- Take the pan off the heat and beat the three egg yolks into the hot mixture so they cook and thicken it.
- Stir in the brandy. The soufflé can be covered and kept at a cool room temperature for up to an hour at this point.
- Half an hour before serving, heat the oven to 220°C/425F/Gas 7.
- Put the five egg whites into the food mixer and whip until stiff.
- Add the caster sugar and beat 20 seconds longer or until the mixture looks glossy.
- Gently heat the chocolate mixture until just hot to the touch then remove the pan from the heat.
- Stir in about a quarter of the whites just to loosen the mixture then add this mixture to the whites and carefully fold them together.
- Spoon into the prepared dish (or dishes) and bake at once in the heated oven allowing 12–15 minutes for the large soufflé or 7–9 minutes for the smaller ones – the mixture should still be wobbly in the centre. Sprinkle with icing sugar and serve immediately.
Recipe by Linda Collister for Divine Chocolate. Image by Lisa Barber.