After having a go at some homemade mayonnaise I had a few egg whites left over and decided to try my hand at a soufflé. Eggs and dark chocolate with a little sugar is all you need. It is low fat, low sugar, provides a good little source of protein and all the goodness of dark chocolate!
This recipe was enough for 3 ramekins.
- 3 egg whites
- 1/6 cup sugar
- 1 egg yolk
- 50g dark chocolate
- Splash of low fat milk
- Butter and cocoa powder for the ramekins
Firstly lightly butter the ramekins and stick them in the freezer while you prepare everything else. Preheat the oven to 180°C.
Melt the chocolate with a splash of milk in a bowl over simmering water. I used 70% mint Lindt because it was in the cupboard and I thought it would give a nice flavour with the strawberries to serve. Once melted remove from the heat and stir in the egg yolk. This will thicken the mixture.
Meanwhile beat the egg whites with an electric whisk or beater until soft peaks start to form. Add the sugar in 4 even batches while continuing to beat. Whisk until slightly firmer peaks form.
Fold in to the chocolate mixture half of the egg white and incorporate it fully so there is no bits of white. Fold in the other half taking care not to over mix which will remove all the air from the egg whites.
Take the ramekins from the freezer, lightly butter again and dust with cocoa powder. Spoon in the mixture to level with the top of the ramekin. Run your thumb around the edge of the rim to allow an even rise.
Pop it in the oven for 20-22 minutes. Take out and eat immediately with some strawberries and a little dollop of vanilla ice cream.