As featured on Cook-In with Mark Moriarty on RTÉ One, proudly sponsored by the National Dairy Council.
Yields 1 Servings
occasions
Dessertdairy ingredients
Milk, Cream, Crème FraicheChocolate 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
