Chocolate coffee soufflés
This dessert is like a warm chocolate mousse with lots of Fairtrade ingredients. Indulgent yet ethical!
- 135g Divine 70% Dark Chocolate
- 125ml strong black Fairtrade coffee
- 3 large free range eggs
- 2 tablespoons of brandy
- 3 tablespoons Fairtrade caster sugar
- icing sugar for dusting
- Brush the inside of four souffle dishes or ramekins with melted butter, and sprinkle with caster sugar. Set on a baking tray.
- Break up the chocolate and put into a heavy-based pan with the coffee. Set over a low heat and stir with a wooden spoon, until melted.
- Take the pan off the heat and beat the three egg yolks into the hot mixture so they cook and thicken it. Stir in the brandy.
- The soufflé can be covered and kept at a cool room temperature for up to an hour at this point. Half an hour before serving, heat the oven to 220C/425F/Gas mark 7.
- Put the five egg whites into the food mixer and whip until stiff. Add the caster sugar and beat 20 seconds longer or until the mixture looks glossy.
- Gently heat the chocolate mixture until just hot to the touch then remove the pan from the heat. Stir in about a quarter of the whites just to loosen the mixture then add this mixture to the whites and carefully fold them together.
- Spoon into the prepared dishes and bake at once in the heated oven for 7 to 9 minutes- the mixture should still be wobbly in the centre.
- Sprinkle with icing sugar and serve immediately.
This recipe comes to us courtesy of Divine Chocolates.