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Recipe Name: Hot Chocolate Souffle With Pistachio Ice Cream Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 4

150 Water
250 Gram(s) Cocoa Powder, mix to a
paste with a little
8 Egg white
4 Tablespoon(s) Caster sugar
50 Gram(s) Chopped Chocolate, for the
middle of
the souffl
4 Scoops Ice Cream, Vanilla
Lightly brush the souffl pots with melted butter and allow to
setslightly. Line with sugar. Bring the water to the boil and add to
the cocoa powder paste untilsmooth. Whisk the egg whites and gradually
add the sugar until soft peaks areformed. Fold in 1/4 of the egg
whites of the cocoa mix. Add the remainder,being careful to mix
thoroughly without knocking too much of the airout. Fill the souffl
pots halfway and then place some of the choppedchocolate in the centre.
Top with more souffl mix and level off at the top. Place in a
preheated oven - Gas Mark 6 for 10 to 12 minutes. Serve with pistachio
or vanilla ice cream.Converted by MC_Buster.NOTES : Chef:Aaron
PattersonConverted by MM_Buster v2.0l.

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