Chocolate Soufflé


 Serves 6 individual soufflé
Category: Crèmes and Mousses
Difficulty: Medium 


Chocolate Soufflé:
150 g  Caraïbe 66% Chocolate
30 g egg yolks 
100 g egg whites
40 g sugar
10 g cornstarch
150 g whole milk 

AN softened butter 
AN sugar


Chocolate Soufflé:
  • Roughly chop the Caraïbe 66% Chocolate and melt it.
  • Mix the milk with the cornstarch. Bring the mixture to a boil.
  • Pour over the melted Caraïbe 66% Chocolate and mix in using an immersion blender or vigorously with a whisk.
  • Using a stand mixer, beat the egg whites and add the sugar slowly. Beat until it reaches a stiff peak.
  • Add a small portion of the egg whites to the milk and Caraïbe 66% Chocolate mixture. Then, add the egg yolks.
  • Using a spatula, mix well, then gently add the rest of the egg whites. 

Assembly and Finishing: 
  • Lightly butter the soufflé baking dishes and coat with sugar, tapping out any excess.
  • Using a piping bag, fill the dishes.
  • Keep these soufflés in the refrigerator before baking.
  • Bake at 392°F (200°C) for 6 to 7 minutes in a ventilated oven.
  • Serve immediately.