Mocha Souffles with Mascarpone Recipe
A souffle is always good enough to end a cosy family dinner. Mocha souffles, which are served with mascarpone, are surely a mouth-watering treat. But remember to serve them as soon as possible before they collapse.
– 2 tsp butter, to grease
– 1 tbsp cocoa powder, plus a little extra to dust
– 1 tbsp prepared strong espresso
– small pinch of sea salt
– 4 level tbsp mascarpone cheese, to serve
– Preheat the oven to 375°F/190°C. Lightly butter four ramekins, then sprinkle with the ground almonds. Roll and rotate the ramekins so the almonds stick to the butter, coating all sides.
– Put the cocoa powder, espresso, salt and water in a small saucepan and cook, stirring over a low heat, until smooth. Increase the heat to medium-high and bring to the boil, then cook for a further 1 minute. Pour the mixture into a large bowl and leave to cool.
– Put the egg whites in a separate large, clean glass bowl and whisk until they form soft peaks. Add the rice malt syrup and whisk again until they have stiff peaks. Using a metal spoon, gently fold a spoonful of the egg white into the cocoa mixture, preserving as much air as possible, then fold in the rest.
– Spoon the mixture into the ramekins. Bake for 10-12 minutes, or until the soufflés are towering out of the ramekins.
-Add a tablespoon of mascarpone to each ramekin and sprinkle with cocoa powder. Serve mocha souffles immediately, before they start to collapse.
Souffle Tips: For successful soufflés, it’s a good idea to have everything measured out before you start. Ensure all equipment is clean and grease-free and all the ingredients are at room temperature. Don’t open the oven door while the soufflés.