Dark Chocolate and Pear Soufflé
An elegant French-inspired dessert that's easier than it looks: airy soufflés folded with dark chocolate chips and sweet pear, ready in about 30 minutes. Perfect for an impressive yet effortless treat.
Ingredients
- 1 Tbsp butter unsalted
- 1 Tbsp all-purpose flour
- ½ cup milk hot (120 ml)
- ½ tsp rum extract
- 2 Tbsps powdered sugar
- 2 eggs medium-sized, separated
- 1 pinch salt
- 2 pears peeled and cut in small cubes
- 4 Tbsps dark chocolate chips
Instructions
- Brush the ramekins with butter, working from the bottom upwards. Coat the ramekins with sugar and set aside.
- Over medium heat, melt the butter in a saucepan. Add the flour and cook for 1 minute, stirring continuously.
- Remove the pan from the heat and add the hot milk. Stir until smooth. Return to medium heat and stir constantly until it comes to a boil, then remove from the heat.
- Add the salt and rum extract and stir until well combined. Add the egg yolks and stir to combine. Pour the sauce into a separate bowl.
- Whisk the egg whites, gradually adding the sugar while whisking slowly. Keep whisking until firm and foamy. This takes about 20 minutes by hand and a couple of minutes with a mixer.
- Fold the whisked egg whites into the sauce, adding the meringue one-third at a time and stirring gently to combine. Add the chocolate chips and chopped pears and fold together.
- Spoon the mixture into the ramekins, without filling them up completely.
- Preheat the oven and bake at 390 degrees F (200 C) for 12 to 15 minutes, or until well risen.
Notes
Serve immediately straight from the oven, while the soufflés are tall and warm, as they will start to deflate within a few minutes. Use ripe but firm pears for the best texture.