Courtney Pruce has put a healthy spin on this French favourite egg based dish, served as a perfect chocolatey dessert. Now including our new delicious Cocoa+ milk protein chocolate for an even lighter, healthier dessert, without compromising on that indulgence factor, and packed with a moderate amount protein!
It couldn't be easier, but as advised by Courtney, make sure that you read the recipe carefully as this is a bit trickier than preparing your standard chocolate sponge.
Let's see if you're up to the challenge...
- A ramekin (small ceramic glass bowl)
- Bowl for melting chocolate
- 80g of Cocoa+ milk protein chocolate
- 25g of truvia sweetener
- 3 egg whites
- 2 egg yolks
- tablespoon of skimmed milk
- 6g chopped hazelnuts
- Sukrin zero kcal icing sugar
- Frylight 1kcal butter spray
- Set your oven to 200C/180C fan.
- Spray your ramekins with frylight to grease.
- Finely chop the hazelnuts
- Sprinkle chopped hazelnuts until sides and bottom of dish are coated.
- Melt the Cocoa+ milk protein chocolate over a saucepan of simmering water.
- Allow the chocolate to cool whilst whisking the egg yolks with milk.
- Whisk the egg whites until stiff peaks form.
- Gradually add trivia a little at a time until stiff peaks form again.
- Stir the egg yolk mixture into the cooked chocolate until smooth in consistency.
- Gently fold your chocolate mixture into the egg white mixture, but you'll have to be quick, and make sure not to beat the mix!
- Fill your ramekins with the mixture (to the brim) and then run your thumb around the edge to make a little indent.
- Place in the oven for 10 to 12 minutes, or until they have risen and a crust has formed. They should have a slight wobble. Make sure to not open the oven during this time as they will sink!
- Finally dust with a little sukrin icing sugar before serving!
Try topping your soufflés with a couple of our little milk protein chocolate hearts for good measure and even more of a chocolatey treat.
Reach out to us and Courtney Pruce to let us know how you got on, and how delicious it was!
Leave a comment