Chocolate Soufflés

Chocolate Soufflés

Chocolate Soufflés

Chocolate Soufflés

Soufflés really aren’t that hard to make. To make sure that your soufflés rise always use eggs at room temperature and make sure you don’t over-fold your mixture before baking.

INGREDIENTS

1 1/3 Cups Milk

1/8 Cup Butter

Seeds From 1 Vanilla Pod

1/3 Cups Unbleached Flour

2 1/2 Ounces Chopped Dark Chocolate (Good Quality)

4 Eggs

1/4 Cup Sugar

4 Teaspoons Rum

1/8 Teaspoon Kosher Salt

Preheat your oven to 375 degrees. Grease 4 ramekins with butter and add a small amount of sugar. Turn to coat the sides and bottom. Tap out any excess. In a small-size saucepan heat 1 cup milk with butter and vanilla seeds over a medium-low heat. In a small-size bowl mix remaining milk with flour until smooth. Stir into hot milk and simmer for 5 minutes. Stir continuously. Remove from heat and let cool slightly before mixing in chopped chocolate and 1 egg. Separate remaining 3 eggs. Beat egg whites with kosher salt to form peaks. Place in fridge and chill. Beat egg yolks with sugar and run until a thick, light mixture forms. Mix with cooled milk mixture. Tip beaten egg whites onto mixture and fold through (do not over-fold). Divide soufflé mixture equally between the four ramekins. Place in oven and bake for 10 to 20 minutes until puffy. Serve immediately. Serves 4

© Victoria Hart Glavin

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