Method

Hot Chocolate Sauce

Place all of the ingredients into a saucepan and whisk until smooth.

Bring to a simmer and continue to whisk for a few minutes until slightly thickened.

Soufflé

Preheat oven to 150 °C.

Prepare 4 ramekins by greasing with a little melted butter and then lightly dusting with castor sugar. Make sure that the sugar and butter cover the entire inside of the ramekins. Place the ramekins into the fridge until ready to use.

Place ¼ C (60 ml) of the milk into a small jug. Add the New NOMU Hot Chocolate (Just Add Water) and stir to form a smooth paste.
Pour the remaining milk into a small saucepan together with the chocolate paste and the NOMU Vanilla Extract, whisk until smooth and bring to a simmer. Remove from the heat and set aside.

Whisk the egg yolks together with the sugar until thick, creamy and pale in colour. In a slow and steady stream, add the warm milk to the thickened egg yolks while continuing to whisk (this will prevent the eggs from curdling). Return the mixture to the saucepan over a low heat and stir continuously until the mixture reaches a slightly thickened custard consistency. Allow this mixture to cool completely (place in the fridge to speed up the cooling process).

Once the custard mixture is cool, whisk the egg whites until stiff peaks form. Gently stir 1⁄3 of the egg whites into the custard mixture and then carefully fold in the remaining egg whites, taking care not to over mix.

Divide the batter between the 4 ramekins and bake in a preheated oven for 16-18 minutes or until risen and just cooked through. Remove from the oven and serve immediately with hot chocolate sauce.