Coffee, Chocolate Soufflés Cups
A light frothy dessert with a smooth taste. Cook in tea cups and dust with icing-sugar. To turn it “divine” add a scoop of white chocolate ice-cream
Preparation time: 20 - 30 minutes Quantity: Makes 4 cups Cooking time: 10 - 12 minutes
Ingredients
butter to grease
caster sugar to coat
150g dark chocolate - 70%
3 tablespoons double cream (or whipping)
4 medium or large egg yolks
4 medium or large egg whites
60 ml Kahula , Tia Maria or coffee liqueur
Method
- Rub four tea cups with butter, add half a tablespoon of caster sugar to the first cup, swirl it round till coated and pour the remainder in the next cup - and repeat until all the cups are butted and sugared
- Add half the alcohol equally in to the bottom of each cup
- Melt the chocolate in a double boiler or in short bursts in the microwave
- Beat in the cream, egg yolks and the rest of the alcohol till well mixed
- Whisk the egg whites till stiff
- Fold in to the chocolate mix very gently, trying not to loose any air
- Spoon in to the cups
- Bake in a preheated oven gas 6 / 200*c / 400*f for 10 -12 minutes