Chilled chocolate and whisky soufflés with salted butterscotch sauce
Ingredients
- 150 g (5oz) plain chocolate, 70% cocoa solids, finely chopped
- 4 tbsp. whisky
- 500 mL (17 fl 0z) whole milk
- 1 tbsp. instant coffee granules
- 4 medium eggs, separated
- 125 g (4oz) caster sugar
- 4 gelatine leaves, we used Costa Fine-Leaf
- 200 mL (7 fl oz (⅓ pint)) double cream
- 60 g butter
- 100 g (3 ½oz) dark brown soft sugar
- 125 mL (4 fl oz) double cream
Instructions
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