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Le Soufflé
Le SouffléTypes of chocolate: Cocoa Powder & Valrhona Le Noir 61% or Le Noir 68% or Caraibe 66%
For 6 servings - 6 small ramekins
Cooking time: 20 minutes
Cooking time: 20 minutes
Ingredients
6 oz Valrhona Le Noir 61% or Le Noir 68% or Caraibe 66%
6 oz Valrhona Le Noir 61% or Le Noir 68% or Caraibe 66%
4 very cold eggs, separated
3.5 oz (3/4 cup) powdered sugar
3.5 oz (3/4 cup) powdered sugar
1 tsp Cornstarch
1 tsp Cocoa Powder
1 tsp Cocoa Powder
6.75 oz Cold Cream
Butter and sugar (to grease mould)
Butter and sugar (to grease mould)
Preparation
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Beat the egg whites until stiff, gradually incorporating the sugar.
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Carefully butter the molds and sprinkle with sugar.
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Roughly chop chocolate.
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Sift together the cornstarch and cocoa powder.
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Add the cream to the cornstarch and cocoa in a pot. Bring to a boil, whisking constantly.
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Take the pot off the heat and add the chocolate, whisk thoroughly and then add the egg yolks. Mix until smooth and glossy.
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Carefully fold part of the beaten whites and then add the remaining whites.
Assembly
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Pour into the prepared molds.
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Set aside in fridge until ready to bake.
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When you are ready, preheat the oven to 375 F.
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Put soufflés in the oven straight from the fridge.
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Bake for 10-12 minutes, until puffed and crusted on the top, but still soft ine the center. Serve immediately.
Chef’s tips:
Serve immediately on a plate with Ice Cream, Whipped Cream, Fruit Compote or Fresh Fruit.
Alternate Method:
You can also make one large soufflé and bake it at 350 for about 20 minutes.
Serve immediately on a plate with Ice Cream, Whipped Cream, Fruit Compote or Fresh Fruit.
Alternate Method:
You can also make one large soufflé and bake it at 350 for about 20 minutes.
