Chilled chocolate and 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.
Prepare the ramekins. Wrap a double thickness of baking parchment around the outside of eight 110ml (33/4oz) ramekins, making sure it comes at least 2.5cm (1in) above the top of the ramekin. Secure around the base with a rubber band to hold the parchment tightly in place. Put chocolate and whisky into a medium bowl and set aside.
Step 2
In a large pan, heat the milk and coffee until piping hot (but not boiling). Meanwhile, in a separate large bowl, beat egg yolks and caster sugar until well combined. In another bowl,
cover gelatine with cold water and set aside to soften for 5min.
Step 3
Gradually pour hot milk mixture into the egg yolk bowl, stirring constantly. Return mixture to the empty pan. Heat, stirring constantly, until mixture is thick enough to coat back of spoon – about 5min. It should be steaming, but do not allow it to boil or it will scramble.
Step 4
Pour hot mixture into the chocolate bowl. Lift gelatine out of water (squeeze out excess) and add to the same bowl. Stir until chocolate is melted and mixture is combined. Cover surface with clingfilm (to prevent a skin forming) and set aside to cool completely.
Step 5
When the custard is cool, in a large bowl whip the cream until it holds soft peaks. Add cooled chocolate mixture to the cream bowl and whisk to combine. In a separate large clean bowl with clean whisks, whip egg whites until they hold firm peaks. Add to the chocolate mixture and fold together (tricky at first, but have patience – the mixture will come together).
Step 6
Pour the mixture into a large jug, then divide among the ramekins (the collar should contain the mixture above the top of the ramekin). Chill to set – at least 5hr.
Step 7
For the salted butterscotch, melt the butter in a medium pan over medium heat. Add the sugar, cream and 1/4tsp salt. Bring to the boil, then simmer for 3-5min, stirring occasionally, until thickened. Take off heat and taste carefully (it will be hot). Add more salt if needed. Allow to cool for 5min.
Step 8
To serve, carefully peel off the baking parchment collars from the soufflés. Serve with the hot salted butterscotch sauce.
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