Chilled chocolate soufflés with salted almond praline
- April 2022
- Serves 4
- Hands-on time 30 min, plus cooling and at least 4 hours chilling.
Looking for an impressive make-ahead dessert? These decadent chocolate soufflés topped with salted almond praline can be made 1-2 days in advance.
For more puds that don’t require the oven, take a look through our no-bake desserts.
- 40.2g (16.3g saturated)
- 83.3g (82g sugars)
- 2 platinum-grade gelatine leaves
- 250ml whole milk
- 100g good quality dark chocolate, chopped
- 2 medium free-range eggs, separated
- 70g golden caster sugar, plus 1 tbsp
- 100ml double cream
- Extra-thick double cream and salt flakes to serve
For the salted almond praline
- 200g caster sugar
- 100g salted roasted almonds
You’ll also need
- 4 x 150ml glasses or ramekins (see Next Time)
- Contains raw egg
- For the almond praline, heat the sugar with 1 tbsp water in a small pan over a medium heat (don’t stir) until melted and a deep amber. Stir in the almonds, then pour onto a tray lined with baking paper. Once cool, break up the praline with a rolling pin or whizz to crumbs in a food processor.
- Soak the gelatine in cold water for 10 minutes to soften. Put the milk in a large pan and heat until steaming (don’t let it boil). Put the chocolate in a large bowl and set aside. In a separate bowl, whisk the egg yolks and the 70g sugar until combined. Gradually whisk about half the hot milk into the yolk mixture, then pour back into the rest of the milk. Return to a low-medium heat, whisking constantly until you have a custard thick enough to coat the back of a spoon (don’t let it boil or it will curdle).
- Pour the custard over the chocolate. Squeeze the gelatine leaves to remove excess water, then add to the custard/chocolate mixture. Stir until the chocolate melts and the mixture is smooth, then cover the surface with a sheet of baking paper to prevent a skin forming. Set aside to cool for 30 minutes.
- Whip the 100ml cream to soft peaks. Whisk a couple of spoonfuls into the custard to loosen it, then gently fold in the remaining cream with a large metal spoon until just combined.
- In a clean bowl, whisk the egg whites and remaining 1 tbsp sugar to stiff peaks. Fold the egg whites into the chocolate/cream mixture, stirring gently until just combined. Divide the mixture between the glasses/ramekins (see Next Time) and smooth the tops, then chill for at least 4 hours or overnight.
- Top with extra-thick double cream and sprinkle with more praline and salt flakes to serve.
Next time: For a classic soufflé look, tie a double-thick layer of lightly greased baking paper around the glasses/ramekins (straight-sided glasses work best), so it comes at least 4cm above the lip. Secure tightly, dust with cocoa powder, then fill to 2-3cm above the rim of the glass/ramekin. Once set, run a hot knife around the inner rim to release the soufflé, then remove the paper.
The soufflés can be made 1-2 days ahead. Chill until ready to serve.
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