How to make the best chocolate souffle

R egardless of faith, the something that unites us as country at Easter is our limitless hunger for chocolate eggs– we invest ₤ 220m a year on the important things. If you’re out to impress, however, turn those eggs into a chocolate souffle rather: highly flavoured, yet featherlight, it’s the best end to an Easter feast and, most importantly, far easier to pull off than its terrifying track record recommends. Not that your guests need to know that, of course.The base Souffles are, basically,

a meringue mix folded into a flavoured base and baked so that the air bubbles trapped in the meringue expand, causing the souffle to increase. Numerous sweet souffle dishes begin with either a crème pâtissière (an egg custard thickened with flour, favoured by chefs Daniel Clifford, Rowley Leigh and Gordon Ramsay)or a béchamel(a butter-based white sauce, likewise thickened with flour and< a href=http://www.redonline.co.uk/food/recipes/mary-berry-hot-chocolate-souffles data-link-name="in body link"> utilized in Mary Berry’s Total Cookbook), to provide them more substance. Martha Stewart, Delia Smith and the folks at the US publication Cook’s Illustrated choose a flour-free dish, relying on the thickening power of eggs alone, in a style sometimes called a souffle à la minute. < meta itemprop=url material =" https://i.guim.co.uk/img/media/bc86f1468d3107bea6c7ded3af39bec0b76715fb/0_0_4032_3024/master/4032.jpg?w=700&q=55&auto=format&usm=12&fit=max&s=6c21265758c937e91fdc9b7361072f1d "> Martha Stewart’s chocolate souffle à la minute, with no flour to pad it out

. Photo: Felicity Cloake for the Guardian The problem I have with the flour-based souffles is not that they tend towards the a little cakey in texture (though there is a great argument to state that: we currently have chocolate fondant and many other chocolate puddings, so have no need of a hybrid souffle variation). Rather, it’s the dairy utilized to make the bechamel or crème pâtissière that waters down the flavour of the chocolate: as Harold McGee notes in Cook’s Illustrated put vanilla essence into their batter, and the last of those includes Grand Marnier for good procedure. If chocolate isn’t enough for you, don’t hesitate to include other flavourings as matches your fancy: Smith’s rum, Great Cooking’s coffee or