Saturday, August 5, 2017

Chocolate Souffle

4 ounces of butter
4 ounces of sifted flour
1 pint of whole milk
7 large eggs
8 ounces of sugar
8 1/2 ounces of dark chocolate, chopped

In a medium size sauce pot melt the butter and then whisk in the sifted flour. Slowly whisk in the milk until the batter is a smooth consistency; transfer this batter into a mixing bowl and whisk in the egg yolks until well mixed. Stir the chocolate into the warm batter until the chocolate is completely dissolved. Allow the batter to cool.

Whip egg whites in a mixer until they start to thicken and become fluffy, at which time the sugar will be slowly incorporated into the white. Continue mixing the egg whites until they form a stiff, but not dry, peak. Gently fold the whipped egg whites - one third of the whites at a time - into the chocolate batter until all the whites have been incorporated.

Butter each individual shuffle dish and sprinkle a bit of sugar around the edges and bottom of each dish. Fill the prepared dish up to 3/4 with the souffle batter. Bake the souffles on a sheet pan that has a 1/4 inch of water in it at 425 degrees for approximately 20-25 minutes. If you bake in a convection oven decrease the temperature to 350 degrees and bake for 15 minutes.

Serve the souffles with vanilla bean sauce, whipped cream or raspberry sauce. This souffle with vanilla bean sauce is our favorite dessert!!

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