Let us get started with this Hot Chocolate Souffle Recipe!
During my journey of training to be a chef, there are two dishes that kind of define that you are a brilliant chef. It is like a trademark of a good chef and it’s basically like a qualification test between a chef and a cook. The first dish is a perfect French omelet and the second thing is a hot souffle or we better known as a baked souffle. Let’s move ahead with the recipe for this hot chocolate souffle.
Sounds intimidating right? Well it kind of is, but there is nothing to worry since even though the is not right you always do a great job with the taste if you follow the recipe. So you need not worry unless you want to be a chef.
Well, there are a lot of components to a good hot chocolate souffle and to be precise you just have to to be very careful with each and every step of this procedure otherwise you might not get what you are looking for. What
There are not a lot of components to this dish but the very few components we will be using in this recipe has to be taken care of properly.
Now let me just clear one thing at the beginning itself, a hot chocolate souffle cannot be good without eggs and trust me a hot souffle is never good without an egg. now as soon as we break the eggs make sure you separate the egg whites and egg yolks very carefully because if we get any particle of the egg yolks in the egg white we will not get a good meringue. And a good meringue is the most crucial part of this recipe.
Now in a double boiler, the first thing you do is start whisking your eggs. Then you gradually sieve your flour in and also add your vanilla essence once the flour is incorporated properly without any lumps.
Now the main thing you are left to make is the meringue. So for that take a clean bowl and start whisking your eggs until they are frothy, it should take about exactly 30 seconds for that. Once frothy enough start adding your sugar and keep whisking until and unless you get a soft peak. Then add the rest of your sugar and whisk until and unless you get a stiff peak.
Just make sure that you always whisk either in a counter-clockwise direction or clockwise direction. If you change your direction in between your meringue will collapse and you will never get a stiff peak. And you might not even get a good texture in your hot chocolate souffle. That is pretty much about the eggs.
There is nothing much you need to take care when it comes to the flour. Just make sure that you see when your flour into your creme Anglaise. Creme Anglaise is basically the mixture you prepare with egg, milk, vanilla and flour. So that there are no lumps when you mix it. It gives body to our Hot Chocolate Souffle.
The milk is very much essential for your creme Anglaise. It makes sure that it has a rich consistency and velvety texture. Always had your milk once you are done adding your flour vanilla essence and eggs. And keep whisking the whole mixture until and unless you get a coating consistency. A coating consistency is when the mixture quotes the back of your spoon. It is very important for you to get the consistency right for a good Hot Chocolate Souffle.
The Cocoa Powder
I have just given 15 grams of cocoa powder in this recipe but feel free to add more cocoa powder and subtract some quantity from the flour if you like your souffle a little more chocolaty and bitter. Now adding the cocoa powder to the creme Anglaise can be a little bit tricky but the best way to do that is just sieve it in with your flour.
Greasing the Ramekins
Please do yourself a favour and grease your ramekins with butter even before you start with your hot souffle preparation. Greasing them and coating the inside with castor sugar is so very important for this recipe and if you don’t do it properly your souffle might not rise.
Also while you are added make sure that you treat your oven to 190 degree Celsius.