Chocolate Hazelnut Souffle
Eggs
2
Chocolate hazelnut spread
1/2 cup

Preheat the oven to 350 degrees F.

Beat egg whites until soft peaks form, about 2 minutes.

Stir egg yolks into the chocolate hazelnut spread until well combined. (You can warm the chocolate spread 20 sec in the microwave to make it softer and easier to mix).

 

Fold egg-white into chocolate mixture.

 

Pour the mixture in 2 ramequins.

 

Bake 15-16 min.

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