BY CHOCOLATIER JACQUES TORRES

INGREDIENTS

For the Soufflé:
  • Egg Whites: 9
  • Sugar: 7 tablespoons
  • Couverture* Chocolate 70%: melted 4.4 ounces
For the Vanilla Cream Sauce:
  • Heavy Cream: 1 cup
  • Vanilla Extract: 2 teaspoons
  • Egg Yolks: 4
  • Sugar: 5 tablespoons
For the Foamy Chantilly:
  • Heavy Cream: 1/2 cup
  • Vanilla Bean Pods: (opened and scraped out) .2
  • Powder Sugar: 1 tablespoon
  • Isi charges for Espuma Gun **
For the Garnish:
  • Powder Sugar: 1 tablespoon
  • Vanilla Sauce: 2 cups (recipe below)
  • Strawberries
  • Blackberries
  • Blueberries
  • Raspberries

GUIDE / INSTRUCTIONS

For the Soufflé:
  • Whip egg whites to soft peaks and add sugar slowly.
  • To melt the chocolate, first finely chop it. Then, place chopped chocolate in the top of a double boiler or a heatproof bowl set over (not in) a saucepan of simmering water; cook, stirring occasionally, until melted, 2 to 3 minutes.
  • Fold meringue into melted couverture.
  • Coat the ramekins with pan coating and sugar, and then fill ramekins 100% with chocolate mixture.
  • Bake 160C/325F for approximately 20 minutes. The Souffle can be prepared in the morning and then stored in the refrigerator until use that evening.
For the Vanilla Cream Sauce:
  • In a small, heavy sauce pan, heat cream and vanilla until bubbles form at edges. While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
For the Foamy Chantilly:
  • Mix all ingredients and put in Espuma gun with 2 charges.
  • Once the soufflés are done and you are read to serve, sprinkle with powdered sugar. Then pour sauce over the top or gently make an opening in the middle and pour inside. Garnish with berries as desired and don’t forget the Foamy Chantilly!

* Couverture is the name given to a certain class of high-quality chocolate. All chocolate bars contain many of the same base ingredients — cocoa solids, cocoa butter, sugar and perhaps additives like vanilla, soy lecithin, or milk powder. Couverture chocolate, unlike regular chocolate, is ground to a finer texture during the production process and contains a greater percentage of cocoa butter relative to the other ingredients. These two differences produce a superior flavor and texture that makes couverture the preferred chocolate for tempering and enrobing truffles, bonbons, and other fine candies.

** If you do not have an espuma gun, you can use regular whipped cream or make your own.

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