CHILLED CHOCOLATE & WHISKY SOUFFLÉS WITH SALTED BUTTERSCOTCH SAUCE

Wrapping a paper collar around the ramekins allows the mixture to set above the rim, giving a soufflé effect. If you prefer, set the mousse in glasses or a large serving dish.

HANDS-ON TIME 35MIN, PLUS COOLING AND CHILLING. COOKING TIME ABOUT 15MIN. SERVES 8 ✶✶ 150g (5oz) plain chocolate, 70% cocoa solids, finely chopped ✶✶4tbsp whisky ✶✶500ml (17floz) whole milk ✶✶ 1tbsp instant coffee granules ✶✶4 medium eggs, separated ✶✶ 125g (4oz) caster sugar ✶✶4 gelatine leaves (we used Costa Fine Leaf) ✶✶200ml (7floz) double cream FOR THE SAUCE ✶✶60g (21/2oz) butter ✶✶ 100g (31/2oz) soft dark brown sugar ✶✶ 125ml (4floz) double cream 1 First, prepare the ramekins. Wrap a double thickness of baking parchment around the outside of 8 x 110ml (33/4floz) ramekins, making sure it comes at least 2.5cm (1in) above the top of each ramekin. Secure around the bases with rubber bands to hold the parchment tightly in place. Put the chocolate and whisky into a medium bowl and set aside. 2 In a large pan, heat the milk and coffee…

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Good Housekeeping Christmas Collection (Digital) - 1 Issue, Good Housekeeping Christmas Collection 2016

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