Hugh Allens chocolate soufflé

Method 

1. For the chocolate crème patisserie: place milk into pot and whisk in all dry ingredients. Bring to a head on stove while constantly whisking. Lower temperature and cook until very thick, still whisking (approximately 5 minutes). Strain and cool.

2. For the crème Anglaise: chop vanilla pods coarsely to expose more surface area. Combine all ingredients in a pot, whisking until fully incorporated. On medium-high heat, heat to 82ºC, whisking constantly. Pass the heated liquid through a chinois onto an ice bath until cool, stirring regularly.

3. For the chocolate mousse: combine crème Anglaise and dark chocolate in a pan and melt over a low heat.

4. For souffles: butter ramekins thoroughly to prevent sticking. Add a small amount of grated dark chocolate to one of the ramekins. Turn on its side over another ramekin and rotate it to allow the grated chocolate to adhere to all buttered surfaces. Repeat until all moulds are coated evenly.

5. Using a whisk, whip egg whites into a light foam. Add sugar and continue to whisk until stiff, glossy peaks form.

6. Gently fold meringue into the crème patisserie in three stages, then fill souffle moulds to the very top, using the back of a knife to remove excess batter from rims for a level surface. Use a dry paper towel to wipe off any excess batter.

7. Dust icing sugar over the top, siphon on a little of the warmed chocolate mousse, and serve immediately.

Hugh’s note: Trimoline is a partially crystallised invert sugar syrup available from speciality stores. It can be substituted by corn syrup, glucose syrup or honey, though the latter will affect the resulting flavours.