Melting Nutella and Lindor soufflés with chocolate caramel sauce

Serving size: 6
Preparation time: 25 Minutes
Cooking time: 20 Minutes

For the sauce
150ml double cream
125g light muscovado sugar
125g good quality dark chocolate, broken into pieces
100g unsalted butter, cut into small cubes, plus extra for greasing

For the soufflés
6 Fairburn’s British Blue eggs, separated
450g Nutella spread
6 Lindt Lindor milk chocolate truffles
Whipped cream, to serve

Featured in:
March 2019

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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