Mini Meringue SouffléS With Chocolate Sauce

1. 1

   For the chocolate sauce, heat milk with vanilla bean paste until almost boiling then remove from heat. Add chocolate and stir until melted. Whisk egg yolks and 1/3 cup sugar until creamy then whisk in hot chocolate milk. Return to heat and simmer gently, stirring, until sauce has thickened. Set aside to cool, stirring occasionally.

2. 2

   Preheat oven to 400u00b0F. Grease 4 small silicone ramekins and dust with sugar. Whisk egg whites until stiff then whisk in remaining sugar until stiff and glossy. Transfer to prepared ramekins and bake for 12-15 mins until puffy and golden.

3. 3

   Cool for about 5 mins then carefully remove from ramekins and serve with warm chocolate sauce. Sprinkle with hazelnuts and dust with powdered sugar. Garnish with mint sprigs.

* Per serving · 4 servings · Values may vary.