Roy’s Signature Melting Hot Chocolate Soufflé Recipe
Raspberry Coulis, Vanilla Bean Ice Cream
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Ingredients
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Soufflé
Raspberry Coulis
Vanilla Bean Ice Cream
Method
Soufflé Preparation
- 1
Melt Chocolate and Butter
Preheat your oven to 190°C (375°F). In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a double boiler or in the microwave, stirring until smooth.
- 2
- 3
Add Flour and Salt
Gently fold in the all-purpose flour and a pinch of salt until just combined.
- 4
- 5
Bake the Soufflés
Spoon the mixture into greased ramekins and bake for 12-14 minutes or until the tops are set but the centers are still soft. Do not open the oven door while baking.
Raspberry Coulis Preparation
- 6
Cook Raspberries
In a saucepan over medium heat, combine the fresh raspberries, granulated sugar, and lemon juice. Cook until the raspberries break down and the mixture thickens slightly, about 10 minutes. Blend until smooth and strain through a fine sieve for a smooth coulis.
Assembly
- 7
Serve
Plate the hot chocolate soufflé immediately, drizzled with raspberry coulis, and serve with a scoop of vanilla bean ice cream.
