These chocolate soufflés will keep every member of the family happy this Easter
Serves: 2
Preparation Time: 30 mins
Cooking Time: 15-20 mins
Special equipment: 2 medium-sized soufflé ramekins.
INGREDIENTS:
- 3 eggs
- 1 x 125g pot of Alpro chocolate soya dessert
- 2 tsp cocoa powder
- 40g melted dark chocolate
- 2 tbsp caster sugar
- Butter for greasing
METHOD:
- Preheat the oven to 190°C / 375°F / Gas Mark 5.
- Prepare the ramekins by greasing well with butter and coating with caster sugar, tipping away any excess.
- Separate the eggs into two different bowls using a large bowl for the egg whites.
- Boil a pan of water. Add the chocolate to a bowl and place on the top of the pan of water, allowing the chocolate to melt. When the chocolate has melted, stir in the Alpro chocolate soya dessert and two teaspoons of cocoa powder.
- Remove from the heat and whisk in the yolks.
- Using an electric whisk, whisk the egg whites until you can just form stiff peaks.
- Fold a cup of the egg whites into the chocolate mixture to lighten, then add the chocolate mixture to the rest of the egg whites, folding in gently with a figure of eight motion.
- Spoon the mixture into the ramekins, and then run your thumb around the top of the ramekin to make sure there is a clean edge. This will allow the soufflé to rise evenly.
- Place the ramekins in the oven and cook for 15 to 20 mins or until a crust has formed on top but they still have a slight wobble in the middle. Serve immediately.