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Such a beautiful chocolate soufflé

with a warm liquid chocolate personality

 

Ingredients

5 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 cup milk

6 ounces dark chocolate (preferably 70 percent cocoa

solids), chopped

4 large eggs, separated

2 tablespoons Amaretto

1/8 teaspoon cream of tartar

1/4 cup sugar

Lightly sweetened softly whipped cream, for serving

 

chocolate soufflé

 

Instructions

  1. Preheat the oven to 375°F. Generously butter four 1 to 1 1/4-cup soufflé ramekins or one 1 1/2-quart soufflé dish with 2 tablespoons butter. If using small ramekins, space them slightly apart on a large baking sheet.
  1. In a large pan over medium heat, melt the remaining 3 tablespoons butter. Add the flour and stir until the mixture is smooth and bubbling. Add the milk, stirring continuously, until the sauce boils and thickens, about 2 minutes. Remove from heat. Add the chocolate and stir until smooth. Whisk in the egg yolks and Amaretto and stir until blended and smooth. Set aside to cool.
  1. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites until foamy. Add the cream of tartar and keep beating on high. Gradually add the sugar and continue beating until the whites form glossy stiff peaks. Mix a third of the egg whites into the chocolate sauce to lighten, then gently fold that mixture back into the remaining egg until just combined. Gently pour the mixture into the prepared dish(es).
  1. Bake until the soufflé(s) rise and the edges are set and dry but the insides are still creamy, 12 to 15 minutes for the small soufflés, or 15 to 20 minutes for the large one. For a fully set center, bake until the surface appears set and fairly dry, 2 to 3 minutes longer for small soufflés, 5 to 6 minutes longer for the large one.
  1. Serve at once, scooping portions from the single soufflé with a large spoon. Offer whipped cream to taste.

 

Quantity: 4 to 6 servings

 

Note: You can butter the dishes, prepare the sauce

(through step 2), chop the chocolate, and separate

the eggs up to 4 hours ahead; cover sauce and eggs

separately and chill. Stir sauce over low heat until hot

before proceeding.

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