Dark Chocolate Espresso Soufflés

By tulawdog

Ingredients

• 2 oz (60ml) whole milk
• 8 oz (230g) dark chocolate, chopped
• 1 tablespoon (14g) unsalted butter, plus extra for greasing ramekins
• 1 teaspoon instant espresso powder
• 1 teaspoon vanilla extract
• 4 egg yolks
• 5 egg whites
• 1/8 teaspoon cream of tartar
• 1/3 cup (70g) superfine sugar, plus extra for dusting ramekins
• fleur de sel, to taste (you can find fleur de sel at many specialty food stores, such as Williams-Sonoma

Preparation

Step 1

Preheat oven to 375° Fahrenheit (190° Celsius).


Grease the bottom and sides of four (4-inch wide by 2-inch deep) ramekins with butter and dust completely with sugar, being sure to knock off any excess.


Separate the eggs into two bowls, one for the yolks, and one for the whites. Be sure to use the freshest eggs possible, as that will insure fluffy egg whites.

In a double boiler, or a large bowl over a pot of simmering water (make sure bottom of the pot does not touch the water) melt together the butter, milk, chocolate, vanilla, and espresso powder. Remove the bowl from the heat just before the chocolate has completely melted, so as not to scorch the chocolate. Stir until all of the chocolate has melted and let cool for about 3 minutes. Add the egg yolks one at a time and whisk to combine, making sure that all of the yolks are completely incorporated into the batter.


In a large bowl, beat the egg whites and the cream of tartar together with a hand mixer. Once the egg whites start form soft peaks, add the 1/3 cup (70g) of sugar and continue to beat until the egg whites form stiff peaks. *To test for peak stiffness, lift the beaters out of the egg whites and turn upwards, with the beaters facing the ceiling. For soft peaks, the tips of the egg whites will droop. For stiff peaks, the tips of the egg whites will stand pointed and firm.


Add 1/3 of the egg whites into the chocolate mixture and fold gently to combine. Once combined, continue with another 1/3 of the egg whites, again, folding in gently. Add the last 1/3 of the egg whites and without over mixing, fold into the batter.


Pour into ramekins and fill completely to the top. For a nice even top, fill the ramekins a little more than completely full, and use the flat edge of a spatula or back of a knife to even off the top (much like you would do when measuring flour).


Bake in the center rack of the oven for 15 minutes, being sure not to open the oven door until they are finished! Sprinkle the tops of the soufflés with fleur de sel, and serve immediately. Serves 4-8(two can share one)