From The Kitchen

Chocolate Soufflé

Chocolate soufflé is a wonderful Winter dessert. It’s warm and comforting, while remaining light and fluffy, perfect for after a hearty meal. With a great soufflé base, you can play with any garnishes, toppings and pairings that you like. Try it with fruit or your favorite ice cream.

Chocolate Soufflé Base
2 ounces butter
2 ounces flour
1 quart milk
2.25 pounds 58% chocolate
1 tablespoon vanilla paste

Place chocolate over a double boiler, until completely melted. If you do not have a double boiler, set a bowl over a pot of boiling water to create your own. In a medium stock pot, melt butter then add your flour and stir. Once a light to golden roux forms, add milk and vanilla paste. Stir continuously until the mixture begins to thicken. Pour slowly into your chocolate and whisk until fully combined.

To make four soufflés:
1 cup egg whites
2 Tbsp sugar

Whip egg whites in a mixer with a whisk attachment. Once the egg whites begin to foam, slowly drizzle in the sugar little by little. When medium, shiny peaks are formed, fold half of the mix into the soufflé base, then fold the rest. Make sure there are no lumps at all and the mixture is uniform. Rub butter on the inside of four ramekins and coat in sugar. Evenly distribute the batter into the four ramekins and bake at 350 degrees for 10-15 minutes, depending on your size ramekin.

Sift powdered sugar over the soufflé to finish. If you want to add a scoop of your favorite ice cream, poke a hole in the top of your soufflé, and the ice cream will melt into your soufflé ensuring you get to enjoy every delicious bite!

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