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Chocolate soufflé in a mug

Chocolate soufflé in a mug

Yields 1 Servings
occasions
Dessert
dairy ingredients
Milk, Cream, Crème Fraiche
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Chocolate soufflé in a mug

INGREDIENTS

Makes 2 large soufflés

For the cream

DIRECTIONS

Makes 2 large soufflés

1
Preheat oven to 180c. Brush your mug with soft butter, making sure the brushstrokes are straight up, dust with caster sugar and place in the fridge.
2
Melt the chocolate over bain marie.
3
Mix the egg yolk and cornflour, warm the milk and mix together, return to the heat and cook it out until a thick, smooth paste is formed.
4
Add the paste to the melted chocolate and mix.
5
Whisk the egg whites at medium speed, add the sugar in 3 stages until soft peaks form.
6
Fold both mixes together carefully, being careful not to knock out too much air.
7
Spoon into the mug, tap off a work surface to remove air, scrape away excess with the back of a knife.
8
Run your thumb around the rim, to clean it, and cook at 180c for 15mins.
9
While the soufflé is cooking, add the cream, crème fraiche and vanilla into a bowl and whisk until thick, reserve in fridge.
10
When the soufflé is ready, remove carefully from the oven, dust with cocoa powder, and serve with the whipped cream

For the cream

As featured on Cook-In with Mark Moriarty on RTÉ One, proudly sponsored by the National Dairy Council.

 

Makes 2 large soufflés

For the cream

Instructions

1
Preheat oven to 180c. Brush your mug with soft butter, making sure the brushstrokes are straight up, dust with caster sugar and place in the fridge.
2
Melt the chocolate over bain marie.
3
Mix the egg yolk and cornflour, warm the milk and mix together, return to the heat and cook it out until a thick, smooth paste is formed.
4
Add the paste to the melted chocolate and mix.
5
Whisk the egg whites at medium speed, add the sugar in 3 stages until soft peaks form.
6
Fold both mixes together carefully, being careful not to knock out too much air.
7
Spoon into the mug, tap off a work surface to remove air, scrape away excess with the back of a knife.
8
Run your thumb around the rim, to clean it, and cook at 180c for 15mins.
9
While the soufflé is cooking, add the cream, crème fraiche and vanilla into a bowl and whisk until thick, reserve in fridge.
10
When the soufflé is ready, remove carefully from the oven, dust with cocoa powder, and serve with the whipped cream
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