Chocolate Souffle

INGREDIENTS

To coat ramekins – 5 oz in size

·         Butter, room temp, as needed

·         Sugar  

Souffle Base

·         1.5 oz (45 g) AP Flour

·         1.5 oz  (45 g) Butter   

·         8 fl oz   (250 mL) Milk

·         2oz (60 g)  Sugar

·         4oz (120 g) Dark or Semi-Sweet Chocolate               

·         3 oz (90 g) Egg yolks   (8–9 large yolks)

·         2 tsp Vanilla extract  

·         10 large (150 g) Egg Whites  

·         1oz (30 g)  Sugar

Instructions

1.    Butter souffle dished with room temp butter to over top of rim and coat with sugar to rim

2.      Add butter and flour to pot and make a roux (paste) and cook for about 2 minutes stirring constantly

3.      Whisk in the milk and sugar little by little to ensure no lumps until very thick and a few slow bubbles  

4.      Remove from the heat. Stir in the chocolate

5.      Add the egg yolks one by one to the sauce and quickly mix in with a wire whip.

6.      Beat the egg whites with the second portion (30g/1oz) of sugar until they form stiff peaks.

7.      Fold a small portion of whites into sauce to incorporate. Then, gently fold in remaining whites into the chocolate base mixture.

8.      Spoon the mixture into the prepared soufflé dishes.

9.      Bake the dishes in a preheated 375°F oven for appx 12-15 minutes. Check for doneness by very gently shaking the dishes. If the centers are firm and do not jiggle, the soufflés are done.

10. Remove from oven and serve immediately.