Chocolate and Espelette Pepper Soufflés

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Ingredients

Serves 6

• 1 pint (½ liter) milk
  
• ½ cup (50 g) cocoa powder
  
• 2/3 cup (130 g) sugar
  
• 2/5 cup (100 g) butter
  
• 4/5 cup (100 g) flour
  
• 10 egg whites
  
• 8 egg yolks
  
• 2 tbsp (20 g) potato flour
  
• 1 level tsp ground Espelette pepper
  
• 1 pinch salt
  
• Icing sugar

Preparation

To prepare the ingredients

• Preheat the oven to 400°F (200°C)
  
• Fill an earthenware dish with water to cook the soufflés in a bain-marie and place it on the oven shelf, half way up
  
• Butter the individual soufflé molds

Preparation

• Pour the milk, 1/3 cup (60 g) sugar, cocoa and pepper into a saucepan and bring to the boil
  
• Melt the butter in another saucepan, sprinkle in the flour and stir vigorously
  
• Remove from the heat and pour in the milk, whisking constantly until the mixture is nice and even
  
• Allow to cool a little, and then stir in the egg yolks one by one
  
• Whip the egg whites into very stiff peaks, adding a pinch of salt
  
• When the peaks are nice and stiff, sprinkle in the potato flour and the rest of the sugar
  
• Whisk again, and fold the egg whites very carefully into the chocolate mixture
  
• Pour into the buttered molds, filling them ¾ full
  
• Cook for 20 minutes in the bain-marie
  
• Remove the soufflés from the oven, sprinkle them with icing sugar and serve immediately.

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