Mini Meringue Soufflés With Chocolate Sauce

• 1 cup milk
• 1 tsp vanilla bean paste
• 2 oz dark chocolate, finely chopped
• 2 None eggs, separated
• 3/4 cup sugar, plus extra for dusting ramekins
• 1/4 cup hazelnuts, toasted and roughly chopped
• None None powdered sugar, for dusting
• None None fresh mint sprigs, for garnish

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. Preheat oven to 400u0b0F. 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. 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.

milk, vanilla bean paste, chocolate, eggs, sugar, hazelnuts, powdered sugar, mint sprigs

Taken from recipes-plus.com/api/v2.0/recipes/18072 (may not work)