Ingredients
- Milk chocolate 200g
- Sweetened condensed milk 150ml
- Large eggs 4
- Double cream 375ml
- Cream 180ml
- Dark chocolate 100g
- SpinneysFOOD Sea Salt Flakes A pinch
- Frozen raspberries 200g
Nutrition (Per serving)
- Calories 977
- Fat 63.8g
- Saturates 41.4g
- Protein 15.8g
- Carbs 88g
- Sugars 76.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Frozen milk chocolate ‘soufflés’ with raspberries and hot chocolate sauce
French 30 Mins Prep · 15 Mins Cook
- Cut four strips of parchment paper, each 40cm x 10cm long. Wrap the outside of four 180ml ramekins with the parchment strips, leaving a border along the top edge (the paper should be taller than the ramekins). Tape the seams. Place on a baking sheet.
- Chop the chocolate then place in a large microwave-safe bowl. Melt in the microwave.
- Add the condensed milk to the chocolate and stir to combine.
- Separate the egg whites from the yolks. In another bowl, whisk the double cream and egg whites with an electric mixer until stiff peaks form. Using a spatula, gently fold the cream into the chocolate mixture. Spoon the mixture into the ramekins making sure to overfill them. Freeze for 6 hours or until the soufflés are warm to the touch.
- To make the sauce, place the cream in a medium pot and bring to a boil over a medium heat. Chop the chocolate. Pour the hot cream over the chopped chocolate. Add the salt and stir until smooth.
- Remove the paper and serve immediately topped with the frozen raspberries and the hot sauce.