Everyone talks about chocolate soufflé. But what about white chocolate souffle. Well, here it is everyone: the best White Chocolate Souffle recipe around. A light, delicious and smooth soufflé that uses award-winning Food Thoughts White Chocolate Chips. Not too sweet, not too vanilla-y, and made of 35% cacao solids, these are unlike any other white chocolate chips around. You can prepare the mini souffles (or one lager one to share) 2-3 days ahead. Make the batter, pour it in your ramekin bowls, chill in the fridge and just bake for 12-14 mins on a preheated tray when you want to enjoy it.
Best served on the day, not too hot, just warm enough to enjoy with a scoop of ice cream or some fresh cream.
You will need
- 150ml milk
- 100g Food Thoughts White Chocolate Chips
- 30g plain flour
- 30g butter (softened / room temperature)
- 3 eggs
- 30g caster sugar and 2 tsp for coating the chips
- 1/2 tsp vanilla essence
- 2 tbsp Amaretto (optional)
Put the milk and white chocolate chips into a saucepan and gently heat until all the chocolate has melted.
Run the butter into sieved flour and gradually add this into the milk mixture. Whilst still on a low heat, whisk until the mixture is smooth and creamy. Pour into a mixing bowl and set aside to cool.
Heat the oven to 180C / 350F / Gas mark 4. Butter the insides of 4 ramekins or 2 large ovenproof soufflé dishes, then evenly sprinkle about 1 teaspoon of sugar on top - this stops the soufflé from sticking to the sides and aids the rise.
Separate the eggs. Stir the yolks into the mixture, stirring constantly. Add the vanilla essence. If you are using Amaretto then add this at this point.
Beat the egg whites until they are stiff (important). Add in 30g of the sugar at the end. Fold the egg whites into the cold chocolate mixture.
Pour this mixture into your ramekins or soufflé dishes. Place these into a deep sided baking tray and pour boiling water into the tray so that it reaches approximately 3/4 high on the sides. Bake for 10-15 minutes until risen and golden on top.