Mandarin Napoleon and Chocolate Soufflé

To many chocolate lovers, pure indulgence should be served hot. This recipe combines a classic chocolate soufflé with a lovely flavoured whipped cream. Topping the warm soufflé with the cream is amazing as it melts slowly - enhancing the comfort this simple dessert delivers.

Recipe

Created by
  • Filip Dewijnants - Chef and member of Jeunes Restaurateurs d'Europe

Biscuits

Ingredients Preparation
  • Q.S.
    puff pastry sheets
  • Q.S.
    Flakes Dark Small

Roll out. Sprinkle Splitters and Brésilienne onto the puff pastry sheets. Press lightly and fold over. Cut into thin strips. Bake in the oven at 220°C. When they have cooled down, dip each into tempered chocolate.

Pallet

Ingredients Preparation
  • Q.S.
    70-30-38

Spread out the chocolate on a plastic or greaseproof paper sheet. Place a second sheet on top, and roll out the chocolate as thin as possible between the sheets. Leave to harden, only then remove the paper.

Glass of cream

Ingredients Preparation
  • Q.S.
    mandarin napoleon
  • Q.S.
    cream

Flavour the cold cream with Mandarin Napoleon.
Add and whip up the cream lightly. Pour into glasses. Leave to cool in the fridge.

Soufflé

Ingredients Preparation
  • 200g
    Dark Chocolate Mousse
  • 250ml
    milk

Whip up together until 3/4 stiff.

  • 2piece(s)
    egg yolks

Add and pour the mixture into a coffee cup. Bake to a soufflé in a pre-heated oven (depending on the size of the cup).

Finishing and presentation

Place the glass and the cup next to one another. Add a biscuit. Break up pieces of the chocolate pallet and place this on the cup.

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