Chef's Dark Chocolate Souffle

Tempt Your Valentine with a Heavenly Dark Chocolate Soufflé

Dark Chocolate Soufflé

Ingredients:
5 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter
1/4 cup plus 3 tablespoons sugar
2 tablespoons all-purpose flour
1 teaspoon unsweetened cocoa powder
3/4 cup whole milk
1/4 teaspoon vanilla extract
4 large egg yolks
5 large egg whites
1/4 teaspoon coarse kosher salt

Directions:
Place chocolate and butter in medium bowl. Whisk 1/4 cup sugar, flour, and cocoa powder in small bowl. Bring milk and vanilla to boil in heavy, small saucepan. Gradually whisk hot milk mixture into sugar mixture to blend. Return mixture to same saucepan. Cook over medium-high heat until thick paste forms, stirring constantly, about 2 minutes. Scrape mixture into bowl with chocolate and butter; stir until chocolate is melted (mixture may look curdled). Add egg yolks and whisk until mixture looks shiny and creamy. (Soufflé base can be prepared 1 day ahead. Press plastic wrap directly onto surface and refrigerate. Bring soufflé base to room temperature before continuing.)

Butter eight 3/4-cup soufflé dishes or custard cups; dust with sugar. Using electric mixer, beat egg whites until frothy. With mixer running, gradually add 3 tablespoons sugar, then salt; beat just until soft peaks form. Fold 1/3 of whites into soufflé base until well combined. Gently fold in remaining egg whites just to blend (some white streaks may remain). Divide batter among prepared dishes. Place dishes on rimmed baking sheet. (Can be prepared 2 hours ahead. Let stand at room temperature.)


Vanilla Crème Anglaise

Ingredients:
1/2 cup whole milk
1/2 cup whipping cream
1 2-inch piece vanilla bean, split
3 large egg yolks
3 tablespoons sugar

Directions:
Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.

Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

Find out how to make the perfect soufflé with our fail-safe soufflé secrets!

From our kitchen to yours…Cucina Felice!


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Michele at Chef's
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