|Prep time||20 minutes|
|Cook time||30 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Place the chocolate in a round bottom bowl and on a bain marie (place the bowl on a pot that has simmering water) and let the chocolate melt gently.
Roughly chop the hazelnuts or place in a food processor just to get small nibs.
Place the hazelnut nibs on a baking tray with baking paper and roast for 5-7 min at 190c until golden brown.
Prep the soufflé ramekins, brush them with room temp butter in an upwards motion and dust with caster sugar, knock off any excess.
In another pot place the milk and corn starch and get to a gentle boil (it should thicken).
Pour the hot milk mixture over the chocolate and whisk until combined.
Temper the egg yolks and mix in the chocolate mixture.
Whisk your egg whites and slowly add the caster sugar until stiff peaks.
Take about a quarter of the egg whites and whisk in the chocolate.
Change to a spatula and fold in the egg whites gently.
Place mixture into a piping bag and pipe into the ramekins. Level out the top with a spatula.
Bake at a 190c preheated oven for 8 min.
Dust with icing sugar, decorate with toasted hazelnuts, and serve with a scoop of vanilla ice cream.