Hot Chocolate SoufflésServes 6
6 tbsps milk
4 egg yolks
6 egg whites
140g caster sugar
Preheat the oven to 180°C. Melt the chocolate in a bain-marie, stirring until smooth and glossy. Remove from heat and leave to cool.
Stir in the milk and add the egg yolks one by one, stirring all the time, then half of the sugar.
Whisk the egg whites to stiff peaks. As soon as they begin to set, gradually start adding the rest of the sugar, again stirring all the time. Fold gently into the chocolate mixture.
Butter six mini soufflé moulds and dust with sugar.
Fill to ¾ full with the mixture and bake for 25 minutes without opening the oven door.
Serve with Clairette de Die Grande Tradition