Chocolate and Honeycomb Souffles
SERVES 6
PREP 15 minutes
COOK 15 minutes
Ingredients:
- 10g butter, melted
- 2 plain chocolate biscuits, very finely chopped
- 6 x 3cm chocolate-coated honeycomb
- 1 cup bought thick vanilla custard
- 1 tablespoon cocoa powder, sifted, plus extra, to dust
- 2 egg whites, at room temperature
- ⅓ cup caster sugar
- Thick cream, to serve
Directions:
- Preheat oven to 220ºC/200ºC fan-forced. Brush 6 x ½-cup straight-sided ovenproof dishes with butter. Sprinkle a little of the biscuit crumb in each dish, tilting and turning dishes to coat evenly; shake out excess. Place on an oven tray. Place a piece of honeycomb in base of each dish.
- Whisk custard and cocoa in a large bowl. Using an electric mixer, beat egg whites in a large, clean, dry bowl until soft peaks form. Gradually add sugar, beating until dissolved. Stir a large spoonful of egg white into chocolate custard mixture; fold in remaining egg white until just combined. Spoon into prepared dishes; lightly level surfaces.
- Bake for 12 minutes or until well risen. Top with cream. Dust with extra cocoa. Serve at once.
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