John Myers
White Chocolate Souffle with Grated Chocolate
The perfect white chocolate souffle with grated chocolate recipe with a picture and simple step-by-step instructions.
- 50 g Couverture white
- 150 ml Milk
- 15 g Butter
- 2 Eggs
- 0,5 tbsp Food starch
- 30 g Sugar
- 50 g Grated white chocolate
- 1 tsp Butter
- Cocoa powder
- Preheat the oven to 180 ° C.
- Crush the couverture, put the milk and butter in a saucepan and bring to the boil. Separate the eggs, mix the egg yolks with cornstarch and 25 grams of sugar and add some hot milk. Mix well with the whisk. Then add to the saucepan and let thicken while stirring. Remove the saucepan from the stove.
- Add the crushed couverture and stir in until it has melted.
- Beat egg whites into snow and fold half into the chocolate mixture. Mix the other half of the egg whites with the grated chocolate and add to the soufflé mixture.
- 2 Grease small molds with a little butter, pour in the souffle mixture and bake for about 45 minutes until the souffle has risen.
- Sprinkle the finished souffle with cocoa powder, garnish as desired and serve while hot.
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