Chocolate spread
Ingredients
- 50 g butter
- 60 g cocoa powder
- 25 g Malaysian Palm oil
- 25 g hazelnut oil
- 150 ml milk
- 125 g sugar
- 100 g hazelnut
Method
- Blend the hazelnut until powdery.
- Mix all the ingredients in a pot and stir until the butter is melted on a bain-marie.
Soufflé
Ingredients
- 3 eggs
- 150 g chocolate spread
- 1 g salt
- 150 g sugar
- 50 g butter
Method
- Preheat the oven at 190°C
- Mix the egg yolks and chocolate spread until fully incorporated.
- Whisk the egg whites with a pinch of salt until light and fluffy.
- Incorporate the egg whites to the mixture (in 3 stages) by using the plastic spatula.
- Coated the ramekin with butter and sugar.
- Put the mixture in the ramekin. Leave 1 cm to the top
Presentation
Ingredients
- 2 g Icing sugar
- 1 no raspberry
- 1 pc basil
Method
- Dust Icing sugar on the top. Put one raspberry in the middle and one basil leaf.