Chocolate and Marrons Glaces Souffle with Chocolate Sauce

 

Australian Gourmet Traveller dessert recipe for chocolate and marrons glacés soufflé with chocolate sauce

What you will need

  Soufflé 125 gm dark chocolate (64.5% cocoa solids), finely chopped

20 gm marrons glacés, drained from syrup and finely chopped (see note)

5 eggwhites

65 gm caster sugar, plus extra for moulds

3 egg yolks

For dusting: Dutch-process cocoa

For greasing: soft butter

  Chocolate sauce 140 gm dark chocolate (64.5% cocoa solids), finely chopped

125 ml pouring cream

20 ml Cognac

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