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Two Ingredient Chocolate Souffle CLINTON KELLY

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Two ingredients. Delicious results.

1 tablespoon softened butter (for greasing)
4 Eggs (separated)
1 cup chocolate hazelnut spread
1 cup heavy cream
1 tablespoon confectioners sugar
1 cup strawberries (sliced)
1/2 cup walnuts (toasted, chopped)

Preheat oven to 375ºF. Using a pastry brush, brush the inside of 4, 6-ounce ramekins with softened butter and set aside.
In a large bowl, whisk together the egg yolks and chocolate hazelnut spread and set aside.
In a separate large bowl, using a whisk or a hand mixer fitted with whisk attachment, whisk the egg whites until they reach a stiff peak.
Whisk 1/3 of the whipped egg whites into the chocolate mixture, in order to lighten up the chocolate mixture. Add the remaining egg whites into the lightened chocolate mixture, folding gently until just incorporated. Pour the mixture into the buttered ramekins and place in the oven. Bake for 20 minutes, and serve immediately with whipped cream, walnuts, strawberries and raspberries.
For the Whipped Cream: In a large metal mixing bowl, whip heavy cream using a large whisk until soft peaks form. Add sugar and continue to whip until medium peaks form.
Serve the warm souffle with a dollop of whipped cream, strawberries, or walnuts.
Tip: Timing is everything, so be sure not to bake your souffle until just before ready to serve. If you remove it too early and it starts to deflate, simply place it back into the oven for 1-2 minutes until it rises again.

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