LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
18
40 MINS
25 MINS
15 MINS
INGREDIENTS
For the cupcake liners:
2 tbsp sugar, for dusting
For the soufflés:
110g NESTLÉ Aero for Baking
½ cup NESTLÉ Full Cream Sweetened Condensed Milk
3 large eggs, separated
Serving suggestion:
Icing sugar, for dusting
Raspberries, halved
METHOD
For the cupcake liners:
1. Preheat the oven to 180°C and line a mini muffin tray with cupcake liners.
2. Grease the inside of each cupcake liner with non-stick spray and divide the sugar between the cups to coat them. Shake out the excess sugar and set the tray aside.
For the soufflés:
3. Melt the NESTLÉ Aero for Baking Chocolate in the microwave at 20-second intervals, stirring in between until just melted.
4. Whisk in the NESTLÉ Full Cream Sweetened Condensed Milk and whisk to combine.
5. Separate the eggs and add 2 of the egg yolks into the chocolate mixture. *Chefs Tip: Mix your leftover yolk with a pinch of sugar or salt and freeze in a zip seal bag for up to a year.
6. In a clean bowl, beat the 3 egg whites with an electric hand mixer until medium-stiff peaks form.
7. Add a ⅓ of the beaten egg whites to the chocolate mixture and whisk gently until well combined. Using a spatula, gently fold in the remaining egg whites until just combined.
8. Carefully spoon the mixture into the prepared cupcake liners and bake in the oven for 11-12 minutes.
9. Remove the souffle’s from the oven and serve immediately with a dusting of icing sugar and raspberries and ENJOY!
Chocolate Soufflé in a Muffin Tin
LEVEL:
EASY
SERVES:
18
TOTAL TIME:
40 MINS
PREP TIME:
25 MINS
COOK TIME:
15 MINS
Chocolate Soufflé in a Muffin Tin
INGREDIENTS
For the cupcake liners:
2 tbsp sugar, for dusting
For the soufflés:
110g NESTLÉ Aero for Baking
½ cup NESTLÉ Full Cream Sweetened Condensed Milk
3 large eggs, separated
Serving suggestion:
Icing sugar, for dusting
Raspberries, halved
METHOD
For the cupcake liners:
1. Preheat the oven to 180°C and line a mini muffin tray with cupcake liners.
2. Grease the inside of each cupcake liner with non-stick spray and divide the sugar between the cups to coat them. Shake out the excess sugar and set the tray aside.
For the soufflés:
3. Melt the NESTLÉ Aero for Baking Chocolate in the microwave at 20-second intervals, stirring in between until just melted.
4. Whisk in the NESTLÉ Full Cream Sweetened Condensed Milk and whisk to combine.
5. Separate the eggs and add 2 of the egg yolks into the chocolate mixture. *Chefs Tip: Mix your leftover yolk with a pinch of sugar or salt and freeze in a zip seal bag for up to a year.
6. In a clean bowl, beat the 3 egg whites with an electric hand mixer until medium-stiff peaks form.
7. Add a ⅓ of the beaten egg whites to the chocolate mixture and whisk gently until well combined. Using a spatula, gently fold in the remaining egg whites until just combined.
8. Carefully spoon the mixture into the prepared cupcake liners and bake in the oven for 11-12 minutes.
9. Remove the souffle’s from the oven and serve immediately with a dusting of icing sugar and raspberries and ENJOY!