Chocolate Whiskey Souffle

 

Australian Gourmet Traveller recipe for chocolate whiskey soufflé.

What you will need

150 ml thickened cream, plus extra to serve

40 ml whiskey

400 gm dark chocolate (55% cocoa solids), finely chopped

80 gm butter, coarsely chopped

4 eggs, separated

50 gm (1/3 cup) plain flour

1 tbsp Dutch-process cocoa, sieved, plus extra for dusting

80 gm caster sugar

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