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chocolate peppermint souffie


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Member since 2011

Serves 4 | Prep Time 10 minutes | Cook Time 30 minutes

Ingredients

50g butter
1/3 cup caster sugar, plus 1 tablespoon extra
2 tablespoon plain flour
1 tablespoon cocoa powder
1/2 cup milk
80g dark chocolate, melted
4 eggs, separated
1 teaspoon peppermint essence


Preheat oven to moderate 180 degrees C. Lightly butter 4 x 1 cup remekins sprinkle inside of each with extra sugar shaking out excess. arrange on a baking paper.


Melt remaining butter in a small saucepan on medium. Blend in flour and cocoa. Cook, stirring for 1 minute.


Remove from heat. Blend in milk until smooth. Return to heat cook, stirring for 1 minute, until mixture boils and thickens. Reduce heat. Simmer 3 minutes.


Stir in remaining sugar until dissolved. Transfer mixture to a large bowl. Blend in chocolate, egg yolks and essence.


In small, clean bowl, using an electric mixer, beat egg - white until stiff peaks form. Gently fold into chocolate mixture. Pour evenly into prepared dishes.


Bake for 20 - 25 minutes, until puffed and firm.


Pairs Well With


Notes

A dash of local for every season
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