CHOCOLATE SOUFFLÉ

INSTRUCTIONS

• 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. 

• 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.