Easy Chocolate Soufflés with Salted Caramel Whisky Sauce
3 tablespoons butter
3 tablespoons flour
1 teaspoon espresso powder
2 tablespoons dark cocoa powder
300ml whole milk
1/3 cup caster sugar
120g dark chocolate, chopped into small chunks
5 eggs, separated
1 tablespoon whisky
whipped cream or mascarpone (optional), to serve
For the salted caramel whisky sauce:
1 cup golden caster sugar
100g butter, chopped into small chunks
1/2 cup thickened cream
1 teaspoon flaked salt
These soft, fluffy puddings are transformed when smothered in salted caramel whisky sauce. They are possibly the best thing to snuggle into and devour on a cool night. Serves 6-8
Preheat the oven to 180º. Grease 7 x 1-cup capacity ovenproof cups or ramekins and set aside.
Using a double boiler (we used a stainless steel bowl over a pot of simmering water), melt the butter over a gentle heat then whisk in the flour, espresso powder and cocoa powder. Add the milk and sugar and continue whisking over gentle heat until the mixture thickens to a custard-like consistency. Remove from the heat, add the chocolate and leave it to sit for a minute to melt before stirring to combine. Whisk until smooth, then add the egg yolks and whisk again.
In a separate bowl, whisk the egg whites with a pinch of salt to firm peaks. Fold the chocolate sauce gently into the egg whites. Spoon the mixture into the prepared cups or ramekins, and place in a large ovenproof dish. Pour in boiling water to come halfway up the sides of the ramekins and bake for around 15 minutes until risen and puffed. Remove from the oven and cool slightly before serving.
Serve with the salted caramel whisky sauce, a small sprinkle of sea salt and whipped cream or mascarpone, if desired.
For the salted caramel whisky sauce: Heat the sugar in a saucepan over a medium heat, stirring constantly with a high heat-resistant rubber spatula or wooden spoon. The sugar will form clumps and eventually melt into a thick, amber-coloured liquid as you continue to stir. Keep an eye on it - you don't want it to burn.
Once the sugar has completely melted, immediately add the butter and stir into the caramel until it's completely melted, about 2-3 minutes. Very slowly, drizzle in the cream while stirring. Because the cream is colder than the caramel, the mixture will bubble and might splatter when added.
Allow the mixture to boil for around a minute. Remove from heat and stir in the salt and whisky. Allow to cool down before using - it will store for up to 2 weeks covered in the refrigerator.
Warm the caramel up for a few seconds before pouring over your soufflés - or just devour the sauce on it own over ice cream!