Liste of Recipes
*Mini soufflés au chocolat
A recipe from
INGREDIENTS - (4 portions)
35g white flour
200ml whole milk
Half a vanilla bean
75g dark chocolate (cut in pieces)
20g butter (cut in small cubes)
3 eggs (separated)
Icing sugar (topping)
Butter and sugar (ramekins)
In a small sauce pan (make sure it has a thick base), add 150ml of milk, the sugar and the vanilla. Bring to a boil, remove from heat and filter it through a sieve in a bowl. Reserve.
Fill a second sauce pan with a little water, place a metal bowl over it and add the chocolate until fully melted. Pour the melted chocolate in a bowl. Reserve.
In a third sauce pan, slightly heat the flour with the remaining milk to form an sort of roux, gently add the vanilla infused milk very slowly whisking regularly in order not to form lumps
Increase the heat a little and continue cooking and stirring until you obtain a dense mixture (similar to a béchamel)
Remove form heat, and the butter and the melted chocolate and stir. Let cool.
Once the mixture has cooled a little, add the 3 egg yolks stirring vigorously so they do not coagulate. Reserve and cool completely.
Preheat your oven to 400°F
While the chocolate mixture is resting, beat the egg whites with a pinch of salt until they form stiff peaks
Fold the egg whites into the chocolate mixture
With a brush, grease the ramekins with a little butter and coat them with some sugar, making sure to remove the access.
Pour the soufflé mixture evenly in each ramekin, filling only ¾ of the way
Place the ramekins in the oven and bake for 15-20 minutes without opening the oven door.
Remove the soufflé’s from the oven, sprinkle with some icing sugar and serve immediately.
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