CHOCOLATE HAZELNUT SOUFFLE (for two)

I would be lying if I said I wasn't impressed when I pulled this perfection out of the oven. Completely awed by the beauty of a dessert, which would start falling any second now, I grabbed whatever might come in handy while photographing this beauty.

Using a few basic ingredients, you can whip up a dessert that's guaranteed to impress family, friends and other significant humans ;D Make this for a dinner party or a casual supper. It's an absolute crowd pleaser. Although my pleased someone was a just returned from school, famished teenager, who could have eaten it even uncooked!

Not that the raw batter tasted unpleasant... Not at all that I tasted it raw... :D I mean nothing wrong with it anyway, right? No judgments here..

That close up though... Soufflés may look like a restaurant-only dessert, but they're actually very simple and easy to make. However, they are known for being temperamental. Soufflés will fall. Cos' Everything That Rises Must Also Fall... You did nothing wrong — it's their nature. With that said, keep each and everything you plan to serve the soufflé with ready.

But don't rush to serve them... that's just silly! Appreciate their domed beauty while it lasts... And once it has slumped, dollop some fresh whipped cream or a scoop of ice cream on it. Simply dust it with a little icing sugar or dig in the top of the soufflé and drizzle some warm caramel sauce or inside. Let your creative taste buds take over your better judgement and reasoning.

This soufflé literally melts in your mouth. You know there’s really no excuse not to make it...

Chocolate Hazelnut Soufflés

This rich yet light dessert is the perfect treat for just about anyone and any occasion!

Here is what you will need:

INGREDIENTS:

2 eggs, yolks & whites separated
1 tsp granulated sugar
1/2 cup hazelnut spread or nutella
1/4 tsp cream of tar tar
Unsalted butter, for lining the ramekins
Cocoa powder, for dusting

INSTRUCTIONS:

Preheat the oven to 190˚C
Butter two small ramekins and dust with cocoa powder and tap the extra out.
In a medium bowl, mix hazelnut spread/nutella and 2 egg yolks with a whisk.
In another medium bowl, beat 2 egg whites until foamy. Add the granulated sugar and cream of tartar and continue mixing until they stiff peaks form.
Fold the whites into the base mixture in 2 increments. First use just 1/3 of the whites and fold until it is fully incorporated. Then add the remaining whites to the mixture and fold gently until no white can be seen.
Pour the mixture in the ramekins and bake for about 15 mins.