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Ingredients
Directions
- 1. Refrigeratethe egg whites.
- 2. Heat the chocolate gently in a double boiler or possibly in a bowl over a pan of warm water (taking care which no water or possibly steam gets into the chocolate) and stir the chocolate gently.
- 3. Preheat oven to 240 c / Gas Mark 8.
- 4. Lightly grease and sugar 4 small pretty ramekins.
- 5. Remove chocolate from heat source and allow to cold a little. It must still be liquid.
- 6. Pour 1 tbsp of chocolate and 1 tsp of Tia Maria into each ramekin.
- 7. Whisk chilled egg whites and salt till stiff.
- 8. Add in 1 tsp sugar and whisk till glossy and stiff peaks.
- 9. Add in half the sugar and whisk back to stiff peaks.
- 10. Repeat with remaining sugar.
- 11. Working gently and quickly, fold the chocolate into whites using a balloon whisk to fold it in.
- 12. Pour into the 4 ramekins and put into the warm oven immediately for 5 min till well risen and crusty on top.
- 13. As soon as the souffles are cooked, dust lightly with icing sugar and serve immediately with a scoop of Mocha Ice Cream.
- 14. The resultant souffle has a crusty top, a dreamy light middle and a liquid centre.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 4 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 39mg | 2% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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