Chocolate Soufflé

Name: Chocolate Soufflé
Cuisine: French
Ingredients: 3 tablespoons Cognac, rum, Grand Marnier, or green Chartreuse; 3 tablespoons Cognac, rum, Grand Marnier, or green Chartreuse; 7 large egg whites; 1 recipe Stirred Custard, flavored with 2 tablespoons of the liqueur used in the soufflé; 2 tablespoons heavy cream; 1½ teaspoons instant espresso coffee granules; 3 tablespoons Cognac, rum, Grand Marnier, or green Chartreuse; 3 tablespoons Cognac, rum, Grand Marnier, or green Chartreuse; 6 ounces bittersweet chocolate of your choice; 1 ounce unsweetened chocolate of your choice; 6 large egg yolks; Pinch of salt; 1½ tablespoons plus ½ cup granulated sugar; 1 tablespoon unsalted butter

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

The typical example of a minute soufflé is a chocolate soufflé, because there is enough starch in the chocolate itself to obtain a good and solid soufflé without adding corn- or potato starch. A very rich dessert, especially with the addition of the custard, but incomparable as an occasional treat.

Ingredients

1 tablespoon unsalted butter
1½ tablespoons plus ½ cup granulated sug

Europe
France
Dessert
Vegetarian

Method

Butter an 8-cup soufflé mold, then sprinkle the sides and bottom with 1½ tablespoons of the sugar. Preheat the oven to 350°F.

Melt the chocolates together over hot water; cool. Ribbon the egg yolks, the remaining sugar, and the salt very he