- 3 1/2 ounces [100 g] dark chocolate
- 1 1/4 cups [310 mL] milk
- 2 tablespoons [30 g] butter
- 4 large eggs, whites and yolks separated
- 1 tablespoon [15 mL] cornstarch
- 4 tablespoons [60 g] super fine sugar
- 1/2 teaspoon [2.5 mL] vanilla
- 2/3 cup [160 mL] dark chocolate chips
- Super fine sugar [to sprinkle dish]
- Icing sugar [to sprinkle souffle]
Chocolate Custard
- 2 tablespoons [30 mL] cornstarch
- 1 tablespoon [15 g] super fine sugar
- 2 cups [500 mL] milk
- 1 3/4 ounces [50 g] dark chocolate
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- Preheat oven to 350°F [180°C].
- Grease then sprinkle a 5-cup [1.25-L] souffle dish with super fine sugar.
- Break-up dark chocolate into pieces; reserve.
- Into a casserole, heat together milk and butter until almost boiling.
- Into a bowl, mix together egg yolks, cornstarch and super fine sugar.
- Whipping, pour a little hot milk into egg yolks mixture.
- Pour mixture into casserole, into remaining hot milk.
- Stirring, simmer mixture over low heat until thickening.
- Add reserved dark chocolate pieces, stirring until completely melted.
- Remove from heat and mix in vanilla.
- Into a clean bowl, whip egg whites until soft peaks form.
- Fold half of beaten egg whites into chocolate mixture.
- Then fold in remaining beaten egg whites and dark chocolate chips.
- Pour mixture into prepared souffle dish.
- Bake souffle into preheated oven for 40 to 45 minutes, until well risen.
- Meanwhile, prepare chocolate custard.
- Remove risen souffle from oven as soon as it is done.
- Immediately serve souffle, sprinkled with icing sugar, along with chocolate custard.
Chocolate Custard
- Into a small bowl mix together cornstarch and super fine sugar.
- Stir in a little milk, until smooth.
- Into a casserole, heat remaining milk until almost boiling.
- Pour a little hot milk into cornstarch mixture, mix well then pour mixture into casserole, into hot milk.
- Stirring, simmer over low heat until thickening.
- Break-up dark chocolate into pieces; add chocolate pieces to custard, stirring until completely melted.
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