Chocolate Souffle

easy Serve with Creme Anglaise sauce. Note: If souffles are not served immediately and fall, they can be "twice baked". Mix 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Unmould fallen souffles into a baking dish and pour cream around them. Bake in 350F degree oven for 15-20 minutes or until souffles are puffed and cream is thickened. Serve at once.

Chocolate Souffle
Chocolate Souffle

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    egg yolks

  • 1/3

    cup sugar, divided

  • 1/4

    cup all purpose flour

  • 1

    cup whole milk

  • 4

    tablespoons butter

  • 1/2

    teaspoon Vanilla extract

  • 2

    oz Semi-sweet chocolate

  • 3

    egg whites

Directions

Preheat oven to 350°F degrees. Butter the sides of 6 four-ounce ramekins and sprinkle with sugar, shaking off any excess sugar. Hold in the freezer until needed. In a small bowl, whisk yolks and about half the sugar until pale and smooth. Add flour to yolk and sugar mixture to make a thick paste. Put milk, butter, vanilla and chocolate into a medium sauce pot, bring just to a boil. Temper a small amount of the hot liquid to the yolk mixture, whisk smooth. Add the rest of the hot liquid and stir to incorporate. Put this mixture back into the pot and return to the heat, cook, whisking constantly, until thick. Consistency should be similar to cake batter. Remove from heat and set aside. Place the egg whites into the bowl of an electric mixer fitted with a whisk. Begin whisking at slow speed until whites are broken up and there is a layer of small bubbles. Increase speed and whip whites until very foamy. With mixer running, add the remaining sugar and whisk until whites are shiny and will hold a long soft peak. Stir 1/4 of the meringue mixture into the warm chocolate mixture to lighten it, then carefully fold the chocolate mixture into the remaining meringue. Spoon the souffle mixture into the prepared ramekins. Bake until risen and just barely firm in the center, about 15-17 minutes. Serve immediately with Creme Anglaise or wipped cream.

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