INGREDIENTS

For the Soufflé Base
  • Milk (144 ml)
  • Butter (37 gr)
  • Flour (37 gr)
  • Sugar (37 gr)
  • Egg Yolks (two each)
  • Egg Whites (three each)
  • Dark Chocolate (55 gr)
For the Vanilla Sauce
  • Milk (250 ml)
  • Egg Yolks (four each)
  • Sugar (40 gr)
  • Vanilla extract (2 gr)

GUIDE / INSTRUCTIONS

For the Bittersweet Chocolate Soufflé, Vanilla Sauce
For the Soufflé Base
  • Combine the butter and flour in the mixer with a paddle attachment until dough is formed. Pour the milk into a pot and bring to a boil, and in small amounts, add the dough to the hot milk and whisk until smooth and thick. Transfer to the mixing bowl with the paddle attachment, add the dark chocolate and mix well. Slowly add the egg yolks and mix until all ingredients are combined. Whip the egg white while slowly adding the sugar, and whip to a hard peak. Gently fold the whipped egg whites into the mixture. Scoop the mixture into buttered, sugared soufflé ramequins. Bake at 350F for 15 to 20 minutes. Remove from the oven, dust with icing sugar and serve with vanilla sauce.
For the Vanilla Sauce
  • Pour the milk in a saucepan and bring to a boil. Mix the egg yolks with sugar and vanilla extract. Add a splash of hot milk to the egg mixture and mix well, pour the egg mixture into the boiling milk and cook until 83C/181F. Strain and cool down to 5C/41F. Yields four servings.

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This Bittersweet Chocolate Soufflé, Vanilla Sauce recipe is easy to make!

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