A great chocolate dessert recipe from Blue Fish voted Australia's Favourite Fish & Chips Restaurant in the 2009 I Love FOOD awards.
In a small pan bring the milk sugar and vanilla bean to the boil.
Simmer until sugar is dissolved.
In a mixing bowl combine all the dry ingredients.
Put the egg whites and yolks in separate bowls.
When milk mixture is ready let it cool slightly before adding to the egg yolks, whisking the yolks as you add the milk so as not to scramble the egg.
Then add this mixture to the dry ingredients along with the Grand Marnier.
Return the mixture to the pan and cook gently until it thickens.
Set aside to cool down.
In a mixer, whisk egg whites (approx 180 ml or 6 egg whites).
When the whites begin to froth and change colour add approx. 40g castor sugar.
Continue to whisk until soft peaks form.
In a mixing bowl put the base mixture and then fold in half the egg whites till smooth.
Then add remaining egg white and fold in.
Pour mixture into moulds.
Over fill slightly then, over the mixing bowl, run a palette knife across the mould.
With a clean cloth wipe around the rim of the mould.
Put soufflé into a pre heated oven @ 160 degrees for 8 -10 minutes.
Hot Chocolate Sauce:
Boil ingredients together mixing gently until combined.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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