|200g||7.5 oz||Egg whites|
|20g||0.7 oz||Corn starch|
|60g||2.12 oz||Egg yolks|
CHOCOLATE SELECTION (CHOOSE ONE)
|305g||10.76 oz||Dark Chocolate Growers Choice 71%|
|320g||11.30 oz||Dark Chocolate Peru 62%|
|350g||13.76 oz||Dark Chocolate Growers Choice 58%|
|325g||13.23 oz||Dark Chocolate Ecuador 56%|
|310g||10.94 oz||Dark Chocolate Ecuador 65%|
In a mixing bowl, melt the chocolate. In a saucepan, boil the milk with the corn starch. Pour the boiled milk over the melted chocolate and whisk until smooth.
Beat the egg whites with the sugar until they obtain soft peaks. Add a portion of the whipped egg whites into the chocolate mixture, and then the egg yolks. Fold the mixture with a spatula, and add the rest of the egg whites until fully incorporated.
Place in buttered and sugared ramekins and bake in a convection oven at 374°F (190°C) for 6/7 minutes depending on the size. The desired result is a creamy, almost liquid centre to the soufflé.
Note: Before baking the soufflés, they can be kept in the refrigerator for a few hours or for several days in the freezer.
Makes 10 soufflés (2oz each)
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