Today is Chocolate Soufflé Day and this is the recipe of
Chocolate Honey Soufflé with Organic Acacia Honey
- 1 cup of milk
- 2 OZ. of dark chocolate
- 2 egg whites
- Organic Acacia Honey
- butter and pollen for the ramekins
- 1 tablespoon sugar
Bring the milk to a boil with 1/3 cup sugar, then temper it with the butter (already mixed with the flour), the chopped chocolate and 2 tablespoons of acacia honey. Stirring constantly, boil the mixture over low heat for 3 minutes, then remove from heat, allow it to cool thoroughly and then add the egg whites, partly beaten to stiff peaks with a tablespoon of sugar. Butter and dust 6 ramekins with pollen, fill them 3/4 full of the prepared mixture, then bake at 350°F for about 20 minutes. Serve immediately, right out of the oven and, if you like, sprinkled with a tablespoon of honey and a dusting of pollen. Moving this dish from the oven to the table must be done immediately, because the temperature change will quickly make the soufflé collapse.
If you make this recipe, be sure to take a photo and hashtag it #HexapiHoney. We'd love to see what you create!