Malted Chocolate & Champagne Souffle Recipe

Prepare the ramekins

Preheat your oven to 190°C (375°F). Butter the ramekins and dust with sugar to prevent sticking.

Melt chocolate

In a heatproof bowl, melt the dark chocolate and butter together over a pot of simmering water (bain-marie) until smooth.

Mix ingredients

Remove from heat and stir in malted milk powder, granulated sugar, and salt. Allow to cool slightly, then whisk in the egg yolks, champagne, and vanilla extract.

Whisk egg whites

In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture until just combined.

Bake

Pour the batter into the prepared ramekins and bake for 12-15 minutes, or until puffed and set. Serve immediately.

Combine ingredients

In a saucepan, combine heavy cream and sugar. If using a vanilla bean, split it and scrape the seeds into the mixture.

Heat mixture

Heat over medium heat until just simmering, then remove from heat.

Whisk yolks

In a bowl, whisk the egg yolks. Gradually add the hot cream mixture to the yolks, stirring constantly.

Thicken sauce

Return the mixture to the saucepan and cook over low heat, stirring constantly until the sauce thickens enough to coat the back of a spoon.

Strain and cool

Strain through a fine sieve into a bowl and let cool before serving.

Prepare the sauce

In a small saucepan over medium heat, combine fresh raspberries, sugar, and lemon juice. Cook until the raspberries break down and the mixture thickens slightly.

Blend and strain

Blend the sauce until smooth and strain through a fine sieve to remove seeds. Let cool before serving.