Growing up in Peru, I drank liters and liters of fresh passion fruit juice. It is such a delicious treat. In the summer I would blend it with lots of ice. I would also eat it a lot in ice cream form and in other desserts. I love the combination of it with chocolate.
I wanted to make a souffle recipe for Valentine’s Day, since it always has a wow factor when you cut into it and find a melted center. But I wanted to make something different, not overly sweet and not red or pink. So I made a passion fruit and white chocolate ganache filling which would melt in the oven.
Making the soufflé is very easy. The only thing that is a bit delicate is the moment where you have to take the soufflé out of the mold and flip it onto the plate. This is where you have to be careful, so it doesn’t break in the process. But if you are not feeling adventurous enough, they are individual servings so you can always just plate it without taking it out of the mold. And that is foolproof.
This recipe makes 4 soufflés.
For the Passion fruit ganache:
5 passion fruits
1 tablespoon of sugar
100gr of white chocolate
50ml of heavy cream
For the chocolate soufflé:
125gr dark chocolate, chopped
123gr butter, melted
7 tablespoons of sugar
2 tablespoons of all-purpose flour, sifted
1 teaspoon of vanilla extract
To prepare the ramekins:
To make the ganache:
Blend the passion fruit pulp to break the seeds. Pass the pulp through a sieve and discard the seeds.
Pour the passion fruit pulp into a small pan, add the sugar and cook for 4 minutes over medium heat. Stir constantly to avoid it from sticking to the bottom. Pour the pulp into a small bowl and set aside.
Place the chopped white chocolate and cream in a bowl. Over a water bath, stir until the chocolate has completely melted. Then add the passion fruit pulp and stir until combined.
Pour into a bowl; allow to cool down a bit before covering it with plastic film and putting it in the fridge overnight to firm up.
To make the soufflé:
Place the chopped chocolate and vanilla extract in a bowl. Pour the melted butter into the chocolate and stir until the chocolate has melted. If it hasn’t melted completely, pop it in the microwave for 30 second intervals until it has completely melted.
In another bowl, beat the egg yolks with half of the sugar until it turns pale. Add the melted chocolate mixture and stir until combined.
In another bowl, beat the egg whites with the remaining sugar until you have a merengue with stiff peaks.
Fold the merengue into the chocolate mixture. Finally fold in the flour. Cover with plastic wrap and leave it in the fridge for 2 hours.
Preheat the oven to 180C/350F
To prepare the ramekins, grease them with butter and then add a small amount of cocoa powder and rotate them to allow the cocoa powder to stick to all the buttered surfaces.
To assemble each soufflé, fill about 2/3 of the prepared ramekin with the soufflé mixture, then place about 1 tablespoon of the ganache in the center. Finally cover the ganache with a bit more of the soufflé mixture. You don’t want to fill the whole ramekin as it needs space to rise. Overall, it should be filled to about ¾. Give it a light tap to get rid of any air. Be gentle, you don’t want the filling to sink to the bottom either.
Bake for 20 minutes.