Chocolate and pear soufflés Recipe

Name: Chocolate and pear soufflés
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Ingredients: 3 Bosc pears; 45 mL (3 tbsp.) water; 45 mL (3 tbsp.) all purpose flour; 30 mL (2 tbsp.) cocoa powder; 2 mL (1/2 tsp.) ground cinnamon; 125 mL (1/2 cup) milk; 30 mL (2 tsp.) butter; 75 mL (1/3 cup) sugar; 5 mL (1 tsp.) vanilla extract; 1 square (28 g) semi-sweet chocolate, chopped; 2 egg yolks; 3 egg whites; Icing sugar

Ingredients

3 Bosc pears
45 mL (3 tbsp.) water
45 mL (3 tbsp.) all purpose flour
30 mL (2 tbsp.) cocoa powder
2 mL (1/2 tsp.) ground cinnamon
125 mL (1/2 cup) milk
30 mL (2 tsp.) butter
75 mL (1/3 cup) sugar
5 mL (1 tsp.) vanilla extract
1 square (28 g) semi-sweet chocolate, chopped
2 egg yolks
3 egg whites
Icing sugar

	PREP TIME 30m	COOK TIME 20m	TOTAL TIME 50m
YIELD 2 servings

Instructions

Preheat the oven to 200°C (400°F).
Grease and sprinkle six 125 - mL (1/2 - cup) ramekins with sugar.
Set aside.
Cook the pears and water in a saucepan over medium heat for 5 minutes or until pears are tender.
Drain. Divide half the diced pears among the six ramekins.
Use a fork to purée the remaining diced pears.
Set aside.
In a bowl, sift together the flour, cocoa powder, and cinnamon.
Set aside.
Heat the milk, butter, 45 mL (3 tbsp.) sugar, and vanilla extract in a saucepan over medium heat until mixture just starts to boil.
Remove from heat, add the chocolate, let sit 1 minute and then stir until completely melted and well blended.
Add the flour mixture to the chocolate mixture.
Use a whisk to stir the mixture until well blended.
Add egg yolks one at a time, mixing well after each addition.
Set aside.
Use a hand-held mixer to beat egg whites in a large bowl until soft peaks form.
Gradually add remaining sugar and continue beating until stiff peaks form.
Use a spatula to incorporate the reserved pear purée into the chocolate mixture.
Gently fold the beaten egg whites into the batter.
Distribute the chocolate mixture among the ramekins, filling them 1 cm (1/2 inch) from the top.
Place ramekins on a baking sheet.
Bake 15 minutes or until soufflés rise and the centre is lightly set.
Sprinkle with icing sugar.
Serve immediately.