Chocolate Soufflé Crêpes
Soufflé crêpes filled with chocolate meringue, served with chocolate sauce.
Ingredients
milk
250 g
bittersweet chocolate
50 g
cornstarch
25 g
rum
30 g
sugar
50 g
vanilla extract
2 g
egg whites
125 g
sugar (for meringue)
75 g
chocolate crêpes (see page 197)
18 张
chocolate sauce (see page 226)
250 g
plain yogurt
20 g
candied orange peel
20 g
Instructions
1
Step 1
Heat the milk and chocolate, stirring until the chocolate melts, and bring to a boil
2
Step 2
Mix the cornstarch and rum into a paste, then whisk into the hot milk and cook until thickened
3
Step 3
Add the sugar and vanilla extract and stir until dissolved
4
Step 4
Beat the egg whites to soft peaks, add the sugar and beat to stiff peaks. Fold one-third of the meringue into the chocolate base, then gently fold in the remaining meringue
5
Step 5
Transfer the mixture into a piping bag fitted with a medium plain tip. Fold the chocolate crêpes into quarters and pipe in the filling
6
Step 6
Arrange the filled crêpes on a greased baking sheet and bake at 190°C until puffed and firm to the touch
7
Step 7
Lightly dust with powdered sugar. Pour the chocolate sauce onto plates, place 3 crêpes on top, dot with yogurt and streak decoratively, and garnish with candied orange peel
