Recipe - Hot Chocolate Souffle With Pistachio Ice Cream

150 ml Water
250 g Cocoa Powder; (mix to a
smooth
; paste with a little
; water)
8 Egg White
4 tablespoon Caster Sugar
50 g Chopped Chocolate; (for the
middle of
; the souffl‚)
4 Scoops Ice Cream; (Vanilla
or
; Pistachio)

1. Lightly brush the souffl‚ pots with melted butter and allow to set
slightly. Line with sugar.

2. Bring the water to the boil and add to the cocoa powder paste until
smooth.

3. Whisk the egg whites and gradually add the sugar until soft peaks are
formed.

4. Fold in One fourth of the egg whites of the cocoa mix. Add the remainder, being
careful to mix thoroughly without knocking too much of the air out.

5. Fill the souffl‚ pots halfway and then place some of the chopped
chocolate in the centre.

6. Top with more souffl‚ mix and level off at the top.

7. Place in a preheated oven Gas Mark 6 for 10 to 12 minutes.

8. Serve with pistachio or vanilla ice cream.

Converted by MC_Buster.

NOTES : Chef:Aaron Patterson

Converted by MM_Buster v2.0l.