Chocolate soufflé by Claudio Pezzeti

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Chocolate soufflé: (Serves 4 in ramekins 10 cm across and 5 cm deep)

• 180 g Dark couverture chocolate 66 % Valrhona Alpaco
• 30 g Sugar
• 100 g Whole milk
• 250 g Fresh egg whites

Recette:

Contrary to popular belief, soufflé are not difficult desserts to make, provided you follow a few little pieces of advice. First soften some butter, use a brush to butter the ramekins and coat them with a fine layer of sugar. Chill. Preheat the oven to 200°C. Melt the chocolate in the microwave (low power and not too long), and then heat the milk. Add it to the chocolate gradually, mixing with a spatula to form a ganache. Beat the egg whites with a beater set on medium. When the egg whites form quite firm (but certainly not stiff) peaks, add the sugar, increase the beater speed if necessary, and continue to beat for a few moments. The whites need to be fluffy so that the soufflé will rise during cooking and hold firm when you take them out of the oven (overbeaten whites will cause the soufflé to collapse very quickly after you take them out). Incorporate about a quarter of the whites into the ganache chocolate-milk, mix well, and then add the rest of the whites. At this stage you need to fold very gently from the bottom to the top so that you don’t deflate the whites. Fill the ramekins completely with this mixture, scrape flat with a spatula, and cook in the oven for about 10 minutes (cooking times may vary depending on the oven). As soon as they come out of the oven, sprinkle with icing sugar, or garnish with a very fine round of tempered chocolate. Serve with ice cream if you like.

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Route de Palombaggia
20137 Porto-Vecchio
T. +33 (0)4 95 72 34 34

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Route de Palombaggia
20137 Porto-Vecchio
T. +33 (0)4 95 72 34 34

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