Recipes made in Italy by Italians in Italian. Translated for You with Love

Mini chocolate soufflé

Mini chocolate soufflé
10 oz Dark chocolate
3 Eggs
1 cup Cream for desserts
3 oz Granulated sugar
1 oz White chocolate
3 oz Flour

Irresistible mini soufflé, perfect for a greedy romantic encounter. Mini chocolate soufflé is an elegant and refined spoon dessert to serve at the end of a meal or to end a romantic dinner with sweetness, perfect for a special snack. The mini chocolate soufflé of Sale&pepe are not sweet light, but pure pleasure! They are chocolaty and soft-hearted, served with white chocolate and cream sauce and a sprig of fresh mint, they are gluttony that no one can resist, young and old alike! The soufflé, also known as "sufflè", is a sweet or salty preparation, typical of French cuisine. Soufflé in French means "blown" and refers to the transformation that the dough has in the oven, which makes it swollen and light as if it had been blown .Don't hesitate! Let yourself be tempted by the recipe of mini soufflé with Sale&pepe chocolate! They are easy to prepare! And at least once in a while, it is worth tasting them, if only to impress your guests!

Start the preparation of the mini soufflé by breaking the dark chocolate with a heavy knife. Collect the pieces in a saucepan and melt them in a double boiler, low heat, stirring. Take it off the heat and let it cool down. Then add the eggs and mix well with a wooden spoon, finally add the sugar and flour sifted a little at a time. Work the mixture well until the whole is well amalgamated.

​Cool the oven at 392ºF. Butter 6 molds with high and smooth edges or disposable cups and fill them with the mixture. Place them on a baking tray and bake for 8 minutes.

​Meanwhile, pour the cream in a saucepan, add the white chocolate and a good pinch of cinnamon and melt it over low heat, stirring carefully.

Bake the molds from the oven and bake the mini chocolate soufflé delicately on individual dishes. Complete the dessert by pouring next to each soufflé a tablespoon of white chocolate sauce, garnish with a sprig of mint and serve immediately hot.

If the chocolate mixture is too dense. You can add a few drops of whole milk. Pay attention to cooking time. The cooking phase of the soufflé is very delicate; it is important not to cook them too much to not solidify the interior that must remain very soft.

Never open the oven during cooking. The temperature change would immediately deflate your soufflés. Mini chocolate soufflés cannot be stored, they should be enjoyed at the moment, freshly baked.

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