Melting Nutella and Lindor soufflés with chocolate caramel sauce
For our March issue Rachel Green has created some inspiring recipes to treat a loved one this Mother’s Day. Perfect for all the family to get involved.
Start by making the sauce.
Pour the cream into a small pan, add the sugar and heat gently to warm.
Remove from the heat, add the chocolate, then return to the heat stirring gently until the chocolate has melted.
Add the butter a cube at a time, stirring until melted.
Put the sauce to one side and keep warm.
To make the soufflés, grease 6 ramekins with a little butter.
Put the egg whites along with a pinch of salt into a large mixing bowl and whisk to the stiff peak stage.
In another bowl, whisk the egg yolks and Nutella until smooth.
Using a large metal spoon, fold ⅓ of the egg whites into the Nutella mixture and then carefully fold in the remaining egg whites.
Half fill each ramekin with the soufflé mixture, pop a Lindor truffle in the middle and cover with more mixture, filling the ramekin to the top.
Place on a baking tray in the oven and bake for 15-18 minutes or until set.
Serve immediately with the warm chocolate caramel sauce and a little whipped cream.
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