Chocolate Souffle
Ingredients
Souffle
Fresh Egg Whites 300g
Granulated Sugar 120g
70% Chocolate 150g
Creme Anglaise
Heavy cream 150g
Milk 150g
Sugar 70g
Yolks 70g
Vanilla bean 1/4 bean
Preparation
1. In the bowl of a stand mixer whisk the egg whites and sugar over a gentle heat double boiler.
2. Heat the mixture to 45C and then whisk in the mixer on medium speed.
3. In the meantime, melt the chocolate to 32C over the double boiler.
4. Incorporate gently and divide between 4 buttered ramekins.
5. Bake at 375F for about 10-12 minutes.
6. Serve with cooled vanilla creme anglaise.
1. In the bowl of a stand mixer whisk the egg whites and sugar over a gentle heat double boiler.
2. Heat the mixture to 45C and then whisk in the mixer on medium speed.
3. In the meantime, melt the chocolate to 32C over the double boiler.
4. Incorporate gently and divide between 4 buttered ramekins.
5. Bake at 375F for about 10-12 minutes.
6. Serve with cooled vanilla creme anglaise.
Creme Anglaise
1. Heat the dairy, sugar and vanilla bean until simmering
2. Temper the yolks and gently cook to 81C.
3. Strain and cool over an ice bath. Keeps up to 4 days.
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