Chocolate Soufflés 

Like the look of these mini cocotte dishes? They're perfect for making desserts like these chocolate soufflés (recipe below). Drizzled with a decadent chocolate sauce, this easy recipe is sure to impress. To find out more about the range of collectable KitchenAid Ovenware at Coles, visit www.coles.com.....
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Chocolate Soufflés
Makes 4 Prep 15 mins (+ 5 mins cooling time) Cooking 20 mins
Melted butter, to grease
Caster sugar, to dust
60g butter, extra, chopped
120g dark chocolate, chopped
1 tbs Frangelico or hazelnut-flavoured liqueur (optional)
3 Coles Australian Free Range Eggs, separated
1/3 cup (75g) caster sugar, extra
Cocoa powder, to dust
Whipped cream, to serve
Chocolate sauce
¼ cup (60ml) thickened cream
1 tbs Frangelico or hazelnut-flavoured liqueur (optional)
75g dark chocolate, chopped
1 tbs brown sugar
1. Preheat oven to 200°C. Preheat a baking tray. Brush four 10cm KitchenAid mini cocottes with the melted butter. Dust evenly with sugar, then turn over and tap to remove excess sugar.
2. Combine extra butter and chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Cook, stirring with a metal spoon, for 5 mins or until chocolate melts and mixture is smooth. Set aside for 5 mins to cool slightly. Stir in the liqueur, if using, and egg yolks.
3. Use an electric mixer to whisk egg whites in a clean, dry bowl until soft peaks form. Gradually add extra sugar, 1 tbs at a time, whisking until thick.
4. Add half the egg white mixture to the chocolate mixture and gently fold until just combined. Add the remaining egg white and fold to combine.
5. Spoon the mixture evenly among prepared cocottes and use your finger to wipe around the rim of the mixture, 1cm deep. Place on the tray. Bake for 15 mins or until the soufflés rise but wobble slightly when gently.
6. Meanwhile, to make the chocolate sauce, combine the chocolate, cream, sugar, and liqueur, if using, in a small saucepan over medium-low heat. Cook for 2-3 mins or until the chocolate melts and the mixture is smooth.
7. Sprinkle soufflés with cocoa powder. Serve with whipped cream and drizzle with a little chocolate sauce.
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