Chocolate soufflés made with olive oil

Huile d'olive de Corse - Oliu di Corsica - récolte à l'ancienne PDO
Subtle flavour
Soufflés au chocolat à l'huile d'olive
A PDO
Preparation
15 min
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Dessert Vegetarian

Ingredients

A PDO
For 6 personnes
  • 270 g milk
  • 20 g cornflour (Maïzena)
  • 3 jaunes eggs (or 60 g)
  • 6 blancs eggs (or 200 g)
  • 300 g dark chocolate
  • 1,5 c. à soupe Corsican olive oil – Oliu di Corsica – harvested using traditional methods PDO
  • 50 g caster sugar
  • Olive oil or melted butter for the ramekins
  • Sugar for the ramekins

Tip

For these chocolate soufflés, we recommend a Corsican olive oil – Oliu di Corsica – traditional harvest PDO, with aromas of black olives, hay, dried fruit, and mushrooms/woodland floor. You could also choose an PDO olive oil from Provence – ripened olives, the Baux-de-Provence Valley – ripened olives, Aix-en-Provence – ripened olives…

Instructions

  • Place your chocolate (in chips or pieces) in a large mixing bowl with the Corsican olive oil – Oliu di Corsica – traditional harvest PDO.
  • Pour the milk into a saucepan. Add the sifted cornflour.
  • Heat whilst whisking and boil for 1 minute (carry on whisking – the mixture will thicken).
  • Pour immediately over the chocolate. Leave for a few moments, then whisk until the mixture is smooth.
  • Add the egg yolks and mix again.
  • Preheat your oven to 170°C.
  • Whisk the egg whites with half the sugar until stiff peaks form. When the egg whites start to thicken, add the rest of the sugar. Continue whisking until the mixture is very stiff.
  • Add the egg whites to your mixture in three batches. Fold in gently using a spatula.
  • Grease your ramekins, then sprinkle the inside of each one evenly with sugar.
  • Pour the mixture into the ramekin until it is level with the rim, then smooth the surface with a spatula.
  • Next, run the tip of a knife along the edge of each ramekin to create a small gap between the mixture and the edge of the mould.
  • Bake for 12 to 13 minutes (place all your ramekins on the same shelf to ensure even cooking).
  • Serve your soufflés straight away, with or without a dusting of icing sugar.

Tip

For these chocolate soufflés, we recommend a Corsican olive oil – Oliu di Corsica – traditional harvest PDO, with aromas of black olives, hay, dried fruit, and mushrooms/woodland floor. You could also choose an PDO olive oil from Provence – ripened olives, the Baux-de-Provence Valley – ripened olives, Aix-en-Provence – ripened olives…
We recommend...

We recommend using a huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne PDO for its mild flavour and aromas of black olives, dry hay, dried fruit, maquis and mushrooms. You may also choose a PDO huile d'olive de Provence – olives maturées, from Aix-en-Provence – olives maturées PDO, or from the Vallée des Baux-de-Provence olives maturées PDO.

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