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Chocolate Soufflé
Preparation info
- Makes
5
soufflés ( 4 fl oz each) - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Butter |
Method
- Coat the inside of the ramekins with a film of softened butter, making sure to coat the rims as well as the insides, and dust with sugar.
- To prepare the soufflé base, melt the butter and chocolate together in a bowl over barely simmering water, gently stirring to blend. Blend the chocolate mixture into the pastry cream. Blend in the egg yolks and set aside.
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