Chocolate Soufflé with a Passion Fruit – White Chocolate Ganache center

January 31, 2015

A decadent dessert, perfect for Valentine's Day.

For the Passion fruit ganache:

5 passion fruits

1 tablespoon of sugar

100gr of white chocolate

50ml of heavy cream

For the chocolate soufflé:

125gr dark chocolate, chopped

123gr butter, melted

4 eggs

7 tablespoons of sugar

2 tablespoons of all-purpose flour, sifted

1 teaspoon of vanilla extract

To prepare the ramekins:

Butter

Cocoa powder

To make the ganache: Blend the passion fruit pulp to break the seeds. Pass the pulp through a sieve and discard the seeds. Pour the passion fruit pulp into a small pan, add the sugar and cook for 4...
See the full directions on my site

Nutritions

Calories
326

Sodium
137mg
5% DV

Fat
8g
12% DV

Protein
6g
13% DV

Carbs
58g
20% DV

Fiber
2g
10% DV