The soufflé is light and airy with an intense cocoa richness that melts on the tongue. The warm white chocolate pouring ganache creates a decadent contrast between bitterness and creamy sweetness in every bite. 

Dark chocolate soufflé with white chocolate sauce

Serves 8

Ingredients

¼ cup (60ml) corn flour
2 cups (500ml) full cream milk
½ cup (125ml) sugar
Pinch of salt
200g dark chocolate, chopped
100g milk chocolate, chopped
4 eggs, separated  

For the pouring ganache  

120g white chocolate
¼ cup (60ml) cream
1 vanilla pod, split in half and seeds scraped out 
¼ cup (60ml) melted butter 
¼ cup (60ml) cocoa powder  

Method

1. For the chocolate creme patisserie, place the corn flour in a small bowl and add 1/3 cup (80m1) of the milk and mix into a slurry. 
2. Heat the remaining milk, half the sugar and salt on a low heat until the sugar has dissolved. Add chocolate and heat until melted. Set aside. 
3. In a mixing bowl, combine the remaining sugar and egg yolks. Whisk until light and fluffy. 
4. Pour about ½ cup of the chocolate mixture into the egg mixture and whisk vigorously. Pour the egg mixture back into the pot with the remaining chocolate milk mixture and mix well.
5. Heat mixture over medium heat and add the corn flour slurry, while whisking.
6. Cook until bubbling, about 10-12 minutes. 
7. Pour the mixture onto a deep plate, cover with clingfilm on the surface and refrigerate until cold.
8. For the white chocolate pouring ganache, finely chop the chocolate and heat the cream until steaming. Pour the cream over the chocolate, add vanilla seeds and stir until the chocolate is melted. Cover and set aside until needed.
9. Preheat oven to 180°C. 
10. To prepare the ramekins, brush upwards with melted butter (this encourages the souffle to rise upwards). Dust with cocoa powder and shake off excess.
11. Whip the chocolate creme patisserie and set aside. 
12. Whip the egg whites to soft peaks and gently fold through the creme patisserie using a large metal spoon. Be careful not to over work it and knock out the air. 
13. Fill the ramekins 2/3 full and bake for 10-12 minutes. 
14. Serve immediately with white chocolate pouring ganache. (Heat the pouring ganache in bursts of 10 seconds in the microwave to reheat, if needed.)

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

Also read: Cooking and Baking Jargon to Add to Your Vocab

The post Dark chocolate soufflé with white chocolate sauce  appeared first on MyKitchen.

What’s better than getting a box of chocolates? How about being treated to a plateful of these delicious chocolate delights, prepared with love by your special someone? Editor Chad January shows you how to make it look easy…   

3-ingredient chocolate mousse and quick peanut honeycomb  

Serves 4 • Total Time 20 Min (Plus Refrigeration Time) 

Ingredients
For the mousse
4 slabs dark chocolate, chopped
200g white marshmallows, chopped
2 cups cream

For the honeycomb
½ cup peanuts, lightly salted and toasted
½ tsp bicarbonate of soda
1 cup white sugar

Method
For the mousse
1. Add the chocolate, marshmallows and half the cream to a large heat-proof bowl over a pot of simmering water.
2. Stir the ingredients until they have all melted, about 10–12 minutes.
3. Remove from the heat and allow mixture to cool to room temperature.
4. In a separate bowl, whip the remaining cream until soft peaks form.
5. Fold the cream into the chocolate mixture until its combined well and smooth.
6. Scoop into serving bowls or glasses and chill overnight until set.

For the honeycomb
1. Arrange the peanuts on a lined baking tray. Set aside.
2. Place the sugar in a saucepan over medium heat. Do not stir it.
3. Carefully tilt the pan from side to side to melt the sugar evenly.
4. Once the sugar turns a deep gold colour, add the bicarbonate of soda.
5. Stir to combine and pour onto the tray of peanuts.
6. Cool until honeycomb has set and hardened.
7. Break into shards and serve as a topping with the chocolate mousse.

My Funny Valentine: Show your date just how well you know them by adding their favourite flavours to this mousse. If they’re not a dark chocolate fan, simply swap it for milk or white chocolate. When you melt the chocolate and marshmallows, consider adding cardamom, chilli, cinnamon or a crush of sea salt flakes. Or pour in some coffee or liqueur to add a sophisticated touch.  

Top Tip: Dinner date about to knock? Don’t stress — this mousse is ready to serve whenever you need it.  

Double chocolate brownies with whisky caramel sauce

Makes 12 Brownies • Total Time 30-35 Min  

Ingredients
For the brownies
2 slabs milk or dark chocolate, chopped 
¾ cup butter, softened 
1 cup light brown sugar 
2 eggs, whisked 
1 tsp vanilla essence 
1 cup cake flour
2 tbsp cocoa powder 
2 slabs white chocolate, chopped  

For the caramel sauce
1 cup white sugar
¼ cup whisky
¼ butter, softened
salt pinch
½ cup cream

Method
For the brownies
1. Preheat oven to 170°C.
2. Melt the milk or dark chocolate until smooth and free of lumps. 
3. In a large bowl, cream the butter and sugar until pale and fluffy.
4. Stir through the eggs and vanilla essence.
5. Gently mix in the flour and cocoa powder.
6. Carefully fold through the white chocolate.
7. Pour the batter into a lined and greased deep rectangular baking tray.
8. Bake for 15–20 minutes. The brownies should still have a bit of a wiggle if you shake the tin slightly.
9. Allow to cool completely in the tin.

Top Tip: When you remove the brownies from the oven, place the tin into ice water to shock it. This will stop the cooking process and produce a gooey fudge brownie.   

Method
For the caramel sauce
1. Place the sugar in a dry pan and cook over medium heat until it starts to melt.
2. Continue cooking until the sugar has melted into a deep golden syrup. Swirl the pan from side to side to melt the sugar evenly.
3. Remove from heat and add the whisky, butter and salt. Stir vigorously.
4. Place the pan back on the heat, stir through the cream and cook for a further 2–3 minutes until completely smooth. Leave to cool.
5. Serve the brownies sliced and drizzled with whisky caramel sauce.

Top Tip: Stirring the sugar while it’s melting will make it crystalise instead of becoming smooth and silky.    

Rib-eye steak with chilli chocolate sauce  

Serves 2 • Total Time 20 Min

Ingredients
2 tbsp olive oil 
2 rib-eye steak  (about 200g each)
salt and freshly ground black pepper
1 tbsp butter
2 tbsp cornflour
1 red chilli, deseeded and chopped
1 tsp paprika
1 slab dark chocolate, chopped
micro herbs for serving
radishes, sliced for serving
pink peppercorns for serving

Method
1. Rub the steaks with olive oil, coating evenly, and generously season them.
2. Place a large pan over medium-high heat.
3. Add the steak to the pan and brown for 3–4 minutes on each side. This will cook it to medium-rare.
4. Add the butter and baste the steak using a spoon for 1–2 minutes. Remove from the pan. 5. Allow the steak to rest for 4–5 minutes.
5. Place the pan back onto the heat and cook the pan drippings for 2 minutes. Whisk in the cornflour.
6. Cook for 3–5 minutes while whisking.
7. Add the chilli, paprika and dark chocolate to the pan.
8. Cook the sauce for a further 2-3 minutes and season to taste.
9. Arrange the sliced steak on a platter. Garnish with herbs, radishes and peppercorns. Drizzle over the sauce.

Top Tip: Allow the steak to rest for half the amount of cooking time. It allows the meat fibres to relax and redistribute the juices, making for a more tender steak.  

Dark chocolate soufflé with white chocolate and cardamom sauce  

Makes 4 Total Time 30-35 Min (Plus 15 Min Chill Time) 

Ingredients
For the soufflé
2 tbsp butter, softened
¼ cup white sugar
¼ cup butter, softened
2 slabs dark chocolate, chopped
3 eggs, separated
1 tsp vanilla essence
pinch of salt
pinch of cream of tartar
¼ cup castor sugar    

For the sauce
2 slabs white chocolate, chopped
½ cup cream
pinch of ground cardamom

Top Tip: Swap the cardamom for nutmeg, cinnamon or citrus zest for some zing. 

For the soufflé
1. Butter the ramekins and sprinkle with sugar. Leave to chill in the fridge.
2. Melt the butter and chocolate in the microwave over a period of about 5 minutes. Make sure to stir every 30 seconds until smooth. Cool slightly.
3. Whisk the egg yolks, vanilla essence and salt into the cooled mixture.
4. In a large bowl, whisk the egg whites and cream of tartar to form soft peaks.
5. Add the sugar one tablespoon at a time until all the sugar has dissolved and the meringue is thick and glossy.
6. Fold the meringue into the chocolate mixture until combined. Be careful not to over mix.
7. Chill the batter for 15 minutes and preheat oven to 200°C.
8. Spoon the batter into the ramekins and level the tops using a spatula.
9. Run the handle of a spoon around the edge of the batter to create an indent.
10. Place the ramekins into the oven and reduce the temperature to 190°C.
11. Bake the soufflés for 12–15 minutes. Remove from the oven.

For the sauce
1. Melt the white chocolate and cream over a double boiler and stir until smooth.
2. Stir in the cardamom.
3. Serve the soufflé in the ramekin and drizzled with the sauce.

Photography: Zhann Solomons

The post A Love Letter To Chocolate appeared first on MyKitchen.

Transform your breakfast game with this delicious soufflé omelette one lazy weekend morning! And feel free to swap the Parmesan and herbs out for your favourites.

SERVES 2 // COOKING TIME 30 min

INGREDIENTS
6 eggs, separated
1 tsp butter
1 tsp vegetable oil
¼ cup grated Parmesan
Handful microherbs

METHOD
1. Preheat oven to 180°C.
2. Whisk the egg yolks until smooth.
3. Whip the whites until soft peaks form. Fold into the yolks.
4. Heat the butter and oil in an ovenproof pan. Pour in the egg mixture, cover with a lid and cook on low heat for 5 minutes.
5. Uncover and bake for 5–7 minutes, until omelette is puffed up and golden.
6. Slide on to a plate, fold in half and sprinkle with Parmesan and microherbs.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto//HMimages.co.za

The post Soufflé omelette appeared first on MyKitchen.