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Chocolate Soufflé
LINDT Dark Chocolate
30-45 minutes
Ambitious

This is a classic dessert that has a reputation for being very fussy. he secret to successful soufflés is to follow the directions step by step and never open the oven door while the soufflés are baking! serve immediately before the soufflés begin to deflate.

  • ¼ cup (55g) butter
  • ⅓ cup + 2 tablespoons (55g) flour
  • ½ cup (125ml) milk
  • 1.4oz (40g) LINDT
  • EXCELLENCE 70% Cocoa Dark Chocolate, chopped
  • ⅓ cup (40g) cocoa powder
  • 5 egg whites
  • 4 egg yolks
  • ⅓ cup (65g) sugar

Melted butter and sugar to prepare soufflé forms

1

Preheat oven to 400°F (200°C)

2

Prepare forms/form by coating the inside with melted butter and sprinkling with sugar. Tap out any excess sugar

3

Put the butter and flour in a bowl and knead together. Roll into a rope and cut into small pieces.

4

Put the milk, chopped chocolate and cocoa powder in a saucepan and bring to a boil over medium heat, stirring continuously

5

Add the flour/butter pieces and stir until smooth and thickened.

6

Remove the saucepan from heat and stir in one egg white .

7

Pour the mixture into a bowl and cool until lukewarm.

8

Add the egg yolks one at a time, stirring.

9

Whip the remaining egg whites, gradually adding the sugar until they form stiff peaks

10

Carefully fold the whipped egg whites into the chocolate mixture

11

Spoon the soufflé mixture into the prepared forms.

12

Place the forms in a large baking pan. Fill the baking pan with very hot
water up to the middle of the forms, and place in lower third of the oven

13

Reduce oven temperature to 375°F (190°C)

14

Bake 25-30 minutes for small forms or 35-40 minutes for large form

15

Never open the oven door when making a soufflé!

16

Prepare serving plates and powdered sugar while the soufflés are baking.

17

When finished, remove from the oven, set the soufflé in its form on dessert plate, sprinkle with powdered sugar and serve. A soufflé will hold
its shape for a few minutes