Chocolate Bourbon Butterscotch Souffles
By Anne Marie
This is a sturdy souffle if the directions are followed. Particularly when chilling the batter ahead of time.
- butter and sugar to coat the ramekins
- 6 Tbsp jarred butterscotch sauce
- 1/4 cup (1/2 stick) butter
- 6 oz semisweet chocolate
- 2 oz unsweetened chocolate
- 6 eggs, whites and yolks separated
- pinch of salt
- 2 Tbsp water
- 3/4 cup sugar, divided
- 3 Tbsp bourbon
- 1/2 tsp cream of tartar
Preparation time 145mins
Cooking time 160mins
Lightly coat the inside of 6 ramekins with butter. Coat them with the sugar, tapping out any excess. Place 1 Tbsp of butterschotch sauce in the bottom of each ramekin.
In a large microwave-safe bowl, combine the butter and both chocolates. Microwave on high in 20-second intervals, stirring between each, until melted and smooth.
In another large bowl, combine the egg yolks and salt. Use an electric mixer to beat until slightly thickened and pale. Set aside.
In a small saucepan over medium-high, combine the water and half of the sugar. Bring to a boil.
Resume beating the egg yolks. With the mixer running, drizzle in the hot sugar mixture. Whip on high until light and fluffy, about 5 minutes. Fold the egg yolks into the chocolate mixture. Stir in the bourbon, then set aside.
Thoroughly clean the bowl and whisk of the electric mixer. Whip the egg whites with the cream of tartar until frothy. Slowly add the remining sugar while continuing to beat, beating until the whites hold a stiff peak. Gently fold into the chocolate and yolk mixture. Spoon into the ramekins, smoothing the tops and wiping the rims.
Refrigerate at least 2 hours or overnight.
When ready to bake the souffles, heat the oven to 350F. Bake for 15-17 minutes, or until risen and puffy with a soft-firm top and a set center. Serve immediately.