Blue Jean Chef

Here’s what you’ve been waiting for! Remember to use the very best ingredients for the very best results with this soufflé. Never compromise when it comes to chocolate!!

Molten Chocolate Soufflé

Ingredients
¼ cup unsalted butter
6 Tbsp. cup all-purpose flour
1 cup milk
1½ oz. high quality semi-sweet or bittersweet chocolate
2 Tbsp. + 1½ tsp. cocoa powder
1 tsp. vanilla extract
4 egg yolks
5 egg whites
6 Tbsp. sugar
pinch salt
1” pieces of high quality semi-sweet or bittersweet chocolate
powdered sugar

Directions
1. Pre-heat the oven to 400º F, and prepare eight 6 oz soufflé molds by buttering the insides and wrapping parchment paper or foil collars around them.
2. Pre-heat a medium saucepan over medium-high heat. Add the butter and melt until frothy. Add the flour and cook over medium heat, whisking with the butter, for 2 to 3 minutes.
3. Remove the roux from the heat and add the milk, whisking vigorously. Bring this mixture back to a boil to thicken.
4. Meanwhile, melt the chocolate in a double boiler or in a bowl over steaming water. Add the melted chocolate to the saucepan off the heat and stir in the cocoa powder, vanilla extract, and egg yolks. Mix well and let cool slightly.
5. In a mixing bowl (preferably a copper one), whisk the egg whites to soft peak stage, adding the sugar and salt at the end of the whisking. Fold the whites into the chocolate base carefully and in batches.
6. Transfer the batter carefully to the soufflé molds, spooning the mixture around a 1” piece of chocolate. Place the molds in a water bath and bake in a 400º F for 30 – 40 minutes.
7. Dust with powdered sugar immediately and serve.

This entry was posted on Saturday, October 30th, 2004 at 7:58 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.