David Bouley’s Hot Chocolate Souffle

By pammons

Ingredients

• 2 oz Valrhona semisweet chocolate
• 4 Tablespoons unsalted butter
• 1/4 c of heavy cream
• scant 1/3 c unsweetened cocoa powder
• 3 eggs, separated
• 2 tablespoons granulated sugar
• six 1/4 oz chunks Valrhona semisweet chocolate

Details

Servings 6

Preparation

Step 1

Prepare 6 individual soufflé dishes; Use oven proof porcelain ramekins about 3 ¼ inches in diameter with ¼ cup capacity. Butter ramekins well, and dust inside with sugar. Set aside.
Prepare soufflé: in a double boiler over low heat, melt chocolate and butter together. In a small, heavy saucepan, warm heavy cream over low heat. When chocolate and butter are melted, stir to blend well.
In a small mixing bowl, beat egg whites until they form soft peaks. Add sugar slowly and beat to achieve maximum volume.
Remove chocolate mixture from heat. Fold ¼ of the meringue into chocolate mixture to lighten it, then quickly fold chocolate into remaining meringue. Pour into prepared ramekins. Drop one chunk of chocolate into each soufflé. Set ramekins on a baking sheet. Bake in a preheated 400-degree oven for 8 minutes, until nicely puffed.

245 calories