Ingredients:
- 150g chocolate hazelnut spread
- 2 large organic eggs, separated
- 1 tsp unsalted butter, for coating
- 1 tsp granulated sugar, for coating
Instructions:
- Prep the oven: Preheat your oven to 375°F (190°C). Note: A hot oven is crucial for that immediate steam expansion.
- Coat the ramekins: Grease two 6 ounce ramekins with softened butter and dust with granulated sugar until the entire interior is sparkling. Tap out any excess.
- Mix the base: Whisk the 2 egg yolks into the 150g of chocolate spread until the mixture is glossy and smooth.
- Whip the whites: In a clean glass bowl, beat the 2 egg whites on medium high speed until they form stiff peaks that stand straight up.
- Lighten the batter: Stir one third of the egg whites into the chocolate mixture to loosen it up. Note: This makes the subsequent folding much easier.
- The gentle fold: Fold in the remaining whites using a figure eight motion until no white streaks remain. Do not overmix or you will lose the air.
- Fill the dishes: Divide the batter between the ramekins, filling them almost to the top.
- The thumb trick: Run your thumb around the inside edge of the rim to create a small channel. Note: This prevents the mushroom top and encourages a straight vertical rise.
- Bake the souffles: Bake for 12 minutes until the tops are set and they have risen beautifully.
- Whip the cream: Whisk heavy cream, powdered sugar, and vanilla until soft, billowy peaks form. Serve immediately while the souffle is hot. Dessert in 1 Pan with Chocolate and Vanilla Marble (50 Minutes) — Master this Dessert in 1 Pan with Chocolate and Vanilla using a simple revers...Buckeyes Recipe: Silky Peanut Butter, Chocolate Snap — Discover the best buckeyes recipe for velvety peanut butter centers and a cri...White Trash Snack Mix with White Chocolate: The Easiest No-Bake Sweet Treat — This addictive White Trash Snack Mix with White Chocolate is the ultimate 10-... $img_2$