Chocolate Soufflés With Peanut Gianduja

9 Ingredients

Number of servings

6

For the gianduja

100grams raw unsalted peanuts, skins removed
100grams good-quality white chocolate, chopped

75grams unsalted butter, plus extra for greasing
30grams plain flour, plus extra for dusting
80grams good-quality dark chocolate, 70% cocoa, chopped
3 eggs
75grams caster sugar
100grams good-quality dark chocolate, shavings, 70 % cocoa (to decorate)
120milliliter double cream, whipped until thick (to serve)

Nutrition per serving

26% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

These soufflés boast a light, cloud-like texture with a surprise peanut filling. Gianduja, a sweet confectionery spread hailing from Turin in Italy, is traditionally made from hazelnuts and milk chocolate. Enjoy this peanut and white chocolate variation, which melts into the rich soufflé mixture.

Method

Step 1 of 8

Preheat the oven to 160°C. Grease the ramekins, dust them lightly with flour, and set aside.

Step 2 of 8

For the gianduja, roast the peanuts for 15–20 minutes until golden in colour. Turn the oven off. Grind the roasted peanuts in a small food processor - they will turn into a fine powder and then gradually form a thick paste. Transfer to a bowl and set aside.

Step 3 of 8

Melt the white chocolate and add it to the ground peanuts. Stir through until combined. Refrigerate for about 1 1/2 hours, until set. Scoop out teaspoonfuls of the mixture and roll them into even-sized balls using your hands. Place in a bowl, cover, and set aside.

Step 4 of 8

Preheat the oven to 160°C. Place the chopped dark chocolate in a heatproof bowl. Heat the butter in a saucepan over a medium–low heat until simmering. Pour the butter over the chocolate and whisk until the mixture is smooth, with no lumps. Set aside.

Step 5 of 8

To make the souffleé mixture, use a hand-held electric whisk on a medium–high setting to whisk the eggs and sugar for 3–4 minutes until pale. Take care not to over-aerate the mixture.

Step 6 of 8

Reduce the whisk speed to low and gradually pour the chocolate mixture into the eggs. Whisk until just combined. Gently fold in the flour using a silicone spatula.

Step 7 of 8

Place 1 ball of gianduja into each prepared ramekin and pour over the souffleé mix, dividing the mixture evenly between the ramekins. Bake for 12–13 minutes to allow the souffleés to cook and the gianduja to melt completely.

Step 8 of 8

Allow the soufflés to rest at room temperature for 1 minute before serving with whipped cream and shavings of dark chocolate.