Chocolate Soufflé
Very light, this chocolate soufflé with mint and blueberries has a unique taste and the presentation that only a soufflé can have. Learn how to make this French classic that is perfect for any occasion.
Ingredients
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200 ml semi-skimmed milk
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3 tablespoonful of olive oil
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2 tablespoonful of flour
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60 g of blueberries
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1 q.b. mint
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4 eggs
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1 teaspoon of icing sugar
Preparation Method
- Preheat the oven to 180 ºC for 10 minutes.
- Heat the milk in a saucepan with half the sugar and the cooking chocolate, stirring constantly. As soon as the chocolate is melted, remove it from the heat, add the finely chopped mint, and set aside.
- In another pan, add the olive oil (reserving a little to spread the molds) and the flour and stir until well dissolved.
- Add the remaining sugar, stir, and then add the melted chocolate mixture. Cook for 2 to 3 minutes, stirring constantly, and remove to a bowl.
- Add the egg yolks one by one, whisking continuously between each addition.
- Beat the egg whites until stiff and carefully fold half of the egg whites into the mixture.
- Then add the remaining egg whites and the blueberries and stir again.
- Fill the molds, previously coated with olive oil, to about 2/3 of their capacity and bake in the oven for 15 to 20 minutes.
- Before serving sprinkle with icing sugar.
