Frangelico Scented Chocolate Souffle
Ingredients
- 1 1/2 Cup heavy Cream
- 2 Tbsp Corn Starch
- 1 Lb High quality Chocolate
- 2 Oz Frangelico
- 1 tsp Vanilla Extract
- 3 large Egg Yolks
- 5 large Egg Whites
- 1/2 Cup Sugar
- Butter for lining the ramekins
- Sugar for lining the ramekins
- Powdered Sugar and sauce for garnish (Optional)
Instructions
- Preheat oven to 350
- melt some butter. Brush the insides of your ramekins with butter. refrigerate for a few minutes. Then Brush again. This gives a solid coating. return to the fridge. But, keep more melted butter ready for the last coating.
- Heat cream in a heavy pot. Stir in the cornstarch and bring to a simmer, stirring frequently. This will result in a thickened cream. You can substitute milk or a lighter cream if you want a lighter souffle. Add the Frangelico and vanilla, and remove from the heat.
- Break up the chocolate into small pieces. Pour the hot cream into the chocolate and stir until smooth.
- Separate your egg whites and yolks. Stir three yolks into the chocolate mix. Set aside.
- Whip the egg whites until white and fluffy. Add the sugar and continue whipping to a point where they will hold stiff peaks. But, don't over-whip or they will separate into a foam and liquid.
- carefully fold the chocolate, a little at a time, into the egg whites. Do not whip or stir. You want to keep the whites light and airy.
- Remove ramekins from the fridge. Brush once more with butter, then pour in some sugar, turn the ramekins to coat with sugar. Shake out the extra sugar.
- Fill the ramekins and place them on a sheet pan. Bake at 350 for about 20 minutes. If you have to check on them, try looking through the window. They should rise about an inch over the ramekin edge. Baking time depends on the size of your ramekins. it takes about 20 to 25 minutes for a 4 to 6 ounce vessel. Longer for a larger one.
- Remove from oven, sprinkle with powdered sugar. Serve with a berry coulis or other sauce if desired. Serve as soon as possible before they deflate.
Notes
The egg whites are the most important part of the dish. there are a few things to keep in mind:
Eggs are best separated at colder temperatures. This way the yolk stays in tact and separates easier from the white.
Whites don't whip well if there is any yolk in them. The fat in the yolk prevents the lift you need. So, when you separate the eggs, do them one at a time in one bowl, and then, pool the whites together in a different bowl.
Egg whites whip best at room temperature, so let them warm up before whipping.
If you have access to a copper mixing bowl, this is the best way to whip egg whites. I don't remember the exact science. But, there is a chemical reaction between the whites and copper that help produce the best lift. If you don't have a copper bowl, though, don't worry. They will do just fine in stainless steel. But, don't whisk in aluminum, they will be discolored and pick up an off flavor.
Add the sugar after the egg whites have begun to build into a froth. Sugar inhibits the ability of the proteins to stabilize and build a firm "meringue. Add the sugar before it's too stiff though, so the sugar can melt in and combine for a smooth mix.