By Edna Posted on

Souffle Au Chocolat Recipe

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From Auberge Maxime, North Salem, New York.  Bernard Le Bris, chef

If you like this, you might also like our recipe for Souffle De Chocolat Au Crème De Cacao

Difficulty: Average
Serve Immediately
Serves 4-6

Ingredients:

  • 1 cup semi-sweet chocolate chips
  • 9 eggs
  • 1/4 cup sugar
  • 1/4 cup flour
  • 2 cups milk, boiling

Instructions:

  1. Preheat oven to 350°.
  2. In the top of double boiler over hot (not boiling) water, melt chocolate chips, then set aside.
  3. In a large bowl, beat 2 whole eggs and 5 egg yolks (reserving the egg whites) with the sugar until slightly thickened.
  4. Add flour and mix well.
  5. Add boiling milk and combine.
  6. Pour mixture in saucepan and cook over medium heat until the “creme” thickens and begins to boil.
  7. Be sure to stir constantly.
  8. Set aside and cool thoroughly.
  9. When the creme is completely cooled, add two additional egg yolks (reserving the whites) and the melted chocolate.
  10. While the creme is cooling, whip the reserved 7 egg whites until stiff and combine with the chocolate creme.
  11. Butter 4-6 ramekins or a large souffle dish and dust with sugar.
  12. Pour the chocolate creme into the bowl or ramekins filling 3/4″ full, and bake for 20 minutes.
  13. It should rise to double its height, and brown slightly.
  14. Serve immediately upon removing from the oven.