Chocolate Souffle. Souffles have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a dessert that's guaranteed to impress at a dinner party yet easy enough for a casual supper.
If you don't have a double-boiler, just place a large heat-proof glass bowl over a medium saucepan as I did. You don't want the bowl to touch the water. If you live outsidethe U. Kamu dapat membuat Chocolate Souffle menggunakan 3 bahan dengan 5 langkah simpel. Berikut cara merealisasikannya.
Bumbu-bumbu yang perlu disiapkan untuk membuat Chocolate Souffle
- Sediakan 2 butir telur ayam.
- Siapkan 6-7 sdm chocolate hazelnut spread (aku pakai marek ceres).
- Dibutuhkan Secukupnya keju parut (optional).
Melt chocolate and stir until smooth. Whisk butter into hot chocolate; add yolks and combine well. Beat in sugar gradually, and beat until whites hold stiff peaks. Lighten chocolate mixture with ¼the whites, and then gently fold in remaining whites (a few white streaks may show, and this is not a problem).
Urutan membuat Chocolate Souffle
- Pisahkan kuning telur dg putih telur di tempat terpisah..
- Campurkan kuning telur dan chocolate lalu aduk dg spatula hingga tercampur rata..
- Ditempat terpisah, mixer putih telur hingga menjadi busa yg padat berwarna putih.
- Lalu pelan2 campurkan ke adonan chocolate sambil diaduk2 hingga rata.
- Tuang ke wadah alumunium foil lalu taburi keju parut, panggang di oven dg suhu 180 api atas bawah selama 20-25 menit (tergantung oven masing).
After folding the meringue into the chocolate mix, I scooped it into one big ramekin and put it in the fridge until after dinner. Sliced some fresh strawberries with Grand Mariner to go with it and felt like Julia Child! It was my first souffle too! Pour the mixture into the souffle dish. Run your thumb around the interior rimthe dish to ensure a good rise.
