François Payard

Warm Chocolate Soufflé

Preparation info
    • Difficulty

      Easy

Appears in
top 1000Culinary Artistry
Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About

Ingredients

  • 10 Individual Soufflés
  • 10 ounces sweet butter
  • 7 egg yolks

Method

  1. In a small pot over medium heat, melt butter and keep warm on the side. In a bowl, whip firmly the egg yolks and the 6 ounces of sugar until it becomes whiter and foamier (about 6 minutes). Pour hot butter over the chocolate, mix well with a whip until chocolate is melted and