Chocolate soufflé base mix:
Boil the milk and then add in the butter and flour and make a roux cook out. Mix in the egg yolks and sugar and cook out. Add in the chocolate and cocoa powder off the heat, cool down.
Chocolate soufflés x2:
Whisk up the egg whites, cornflour and sugar to form a meringue. Then fold into the chocolate pastry cream (warm ). Butter and sugar a soufflé dish pipe in the mix and then bake at 170ºc for 17-20 mins.
Soufflés should be served with a complementary sauce or Ice cream or Sorbet.
Sauce Anglaise:
Place the cream and milk into the saucepan and bring to the boil. Mix the egg yolks and sugar together and them pour the boiling milk on to them and mix. Return to the pan and cook over a low heat, until the mixture thickens
Chocolate ice cream:
Bring the milk to the boil. Mix the egg yolks, sugar and stabiliser together. Pour the milk onto the eggs and sugar and then return to the pan and cook to pasturise the mixture (85⁰c). Take off the heat add in the dark chocolate and strain. Allow to cool add in the cream. Leave to mature for at least 4 hours and then churn.
Hot Chocolate Fondant Yields approx 7/8 portions:
Melt the chocolate and butter together over a bain Marie. Whisk together the whole eggs, egg yolks and sugar until light and fluffy on the machine. Fold the melted butter and chocolate into the whisked eggs, then folding through the sieved flour. Allow to set in the fridge. Once set either pipe into lined metal rings or alternative oven proof dishes of your choice.(ramekins are also ideal). Bake for approx 8 mins in a fan assisted oven at 180ºc. Times and temperatures will obviously vary oven to oven.
Orange syrup:
Zest the orange and keep separate. Place the orange juice into a saucepan and saturate with sugar. Warm until the sugar has dissolved-do not boil. Add the orange zest off the heat to prevent discolouration.