Hot chocolate fondants and soufflés



Standard Supplier 8th August 2017


Standard Supplier

Hot chocolate fondants and soufflés

This recipe for hot chocolate fondants and soufflés using Callebaut chocolate comes from Julie Sharp, technical advisor for Callebaut Chocolate Academy


  • Chocolate soufflé base mix:
  • 250ml milk
  • 40g butter
  • 25g flour
  • 18g Callebaut Cocoa powder
  • 100g Egg yolks
  • 15g Sugar
  • 25g 811 Calleabut Dark Chocolate
  • Chocolate soufflés x2:
  • 200g Base mix
  • 70g Egg whites
  • 30g Sugar
  • 3g Cornflour
  • Sauce Anglaise:
  • 150ml milk
  • 150ml cream
  • 40g sugar
  • 90g egg yolk
  • Vanilla essence
  • Chocolate ice cream:
  • 200g milk
  • 200g cream
  • 100g sugar
  • 120g egg yolk
  • 3g stablizer
  • 100g 811 Calleabut Dark Chocolate
  • Hot Chocolate Fondant Yields approx 7/8 portions:
  • 170g 811 Calleabut dark chocolate
  • 170g butter
  • 3 whole eggs
  • 4 egg yolks
  • 85g sugar
  • 50g plain flour
  • 1 orange zest
  • Orange syrup:
  • 1 Orange
  • Caster sugar


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.

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