Gordon Ramseys Hot Chocolate Souffles Recipe

How to make it

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• MethodFor the dishes
• Preheat oven to 180C/gas 4.
• Brush 8 ramekins (8cm in width, 4-5cm in height) with the softened butter in upward strokes, from the base to the rim.
• Chill the dishes for 5 minutes, then as an insurance policy so the souffe doesn't stick to the dish, apply a second coat as before.
• Sprinkle a little grated chocolate into each dish, tilting and rolling the dishes around to line them with an even layer of chocolate.
• He also said one could sprinkle inside each dish with some sugar too
• Cream patissiere:
• slake the corn flour with a little of the milk, then gradually add the rest of the milk until you have a smooth mixture.
• Pour into a small pan, and slowly bring to the boil, stirring continuously.
• Boil for 30 seconds then off the heat, add the chocolate and whisk until smooth.
• Beat in the egg yolks until smooth before transferring to a bowl to cool.
• Egg white mixture
• In an artisan mixer, whisk the egg whites to soft peaks.
• Gradually start to add in the sugar, whisking well in between each addition.
• Once all the sugar has been added, continue to whisk until you have a thick and glossy mixture.
• Add one third of the egg whites into the chocolate cream patisserie mixture and mix well.
• Now add in the remaining egg white and gently fold into the mix.
• Do not over work the mixture as it will become too hard and stiff.
• Divide the mixture between the ramekins.
• Level the surface with a palate knife then bake for 6-8 minutes, or until well risen and with a slightly wobbly centre.
• Remove from the oven and dust with the remaining cocoa powder.
• Serve immediately with a scoop of mint chocolate chip ice cream.
• When cut into, these will have a chocolate runny center!