For those people out there who think a soufflé is great, yet misses a bit of crunch: this recipe will definitely please you. It combines the best of both worlds. A soft, mellow and airy chocolate soufflé on a crunchy sablé base. It's taste and texture. Who wouldn't love that?
Chocolate short crust pastry
Sieve together and mix. Leave to cool in the fridge (for about 4 hours).
Roll out the chocolate short crust pastry. Create tartlet shapes 8 cm diameter and 2.5 cm high. Bake at 180°C. Leave to cool.
Mix with the chocolate.
|Whip and fold into the cooled chocolate mixture. Pour immediately into the tartlets and bake for +/- 10 minutes at 180°C.|
Finishing and presentation
Serve with a vanilla crème anglaise or with a green tea sorbet.