Ingredients for 6 people
70 g of raw sugar
300 g of Chocolate hazelnut spread®
6 mini ice cream bars
50 g butter
4 eggs
Step 1/3
Butter you ramekins and sprinkle them with sugar. Wrap a band of parchment paper around the outside of the ramekins and secure with cotton string or kitchen twine. This is to ensure your soufflé stays nice a tall!Step 2/3
Seperate your egg whites and yolks into different bowls then beat your egg whites until stiff peaks form. Mix chocolate hazelnut spread® with your egg yolks and one spoonful of beaten egg whites. Then gently fold the remaining egg whites into the chocolate hazelnut spread® mixture and pour evenly into the ramekins.Step 3/3
Bake for 15 minutes at 400°F, when you take them out of the oven remove the parchment paper. Take you mini ice cream bars and plunge them into the center of each soufflé, eat immediately.
