Chilled chocolate soufflés with salted almond praline - delicious. magazine
Looking for an impressive make-ahead dessert? These decadent chocolate soufflés with salted almond praline can be made 1-2 days in advance.
Ingredients
- 2 platinum-grade gelatine leaves
- 250ml whole milk
- 100g good quality dark chocolate, chopped
- 2 medium free-range eggs, separated
- 70g golden caster sugar, plus 1 tbsp
- 100ml double cream
- Extra-thick double cream and salt flakes to serve
- For the salted almond praline
- 200g caster sugar
- 100g salted roasted almonds
- You’ll also need
- 4 x 150ml glasses or ramekins (see Next Time)
- Please note
- Contains raw egg
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