Chocolate Soufflé Pots with Lindt
I’m a huge lover of chocolate, and a true believer in the quality of Lindt. So when they approached me asking if I wanted to try my hand at making some Lindt inspired chocolate soufflés I jumped at the chance. Now I’ve seen enough disasters on the likes of Come Diner with Me to know that soufflés are no easy thing to master. With this in mind I was a little apprehensive but off I went.
Lindt do more than just chocolate. They also provide baking kits to help you along with the process. Something that was definitely appreciated when it came to baking soufflés. Don’t be disheartened if they don’t work out straight away. Mine did a total flop and dropped in the middle as soon as I took them out. Leaving chocolate to run out everywhere. Though fear not, it wasn’t long before I swiftly rescued it and ate a slightly puddle like version anyway.
My next attempt was definitely more successful. I timed everything perfectly and with baited breath, removed them from the oven. They had just the right wobble, enough to hold the molten chocolate inside, and not melt all over the place. Serve with some fresh raspberries and dusted icing sugar on top. Or if you’re feeling really naughty, why not add a dollop of whipped cream on the side.
To Make Your Own
55g plain flour
40g of Lindt 70% chocolate
40g cocoa powder
5 egg whites
4 egg yolks
65g butter (plus extra for greasing)
Preheat the oven to 200C.
Grease the x4 ramekin pots and dust with sugar. Tap to remove any excess.
Knead the butter and flour together until combined. Roll into small balls.
Melt on the hob the chocolate, milk and cocoa powder until smooth.
Add in the flour and butter balls to thicken the mixture.
Remove from the heat and add only one egg white. Pour the mixture out into a bowl until it reaches lukewarm temperature.
Once the mixture has cooled slightly, begin folding the remaining egg whites and sugar until stiff peaks form.
Fold the egg white and sugar mixture into the cooled chocolate mix.
Once combined these can be spooned into the ramekin pots.
Place the pots into a large enough baking dish, which can be filled with hot water up to the half way point on the pots.
Reduce the oven temperature to 190 and bake for 30 – 40 minutes.
Be sure not to open the door!
This post was in collaboration with Lindt. All views are genuine.