Prep 20 mins
Cook 15 mins
I like this restaurant http://soufflerestaurant.com/media/website.html and I found the recipe in a local fundraiser cookbook submitted by chef Jimmy Shraby.
- unsalted butter, to line mold
- sugar, for souffle mold
- 4 ounces semisweet chocolate, chopped into small pieces (chef prefers dark chocolate)
- 2 cups milk
- 1 teaspoon vanilla extract
- 4 egg yolks
- 1⁄2 cup sugar
- 7 tablespoons all-purpose flour
- 1⁄4 cup bailey's irish cream (optional) or 1⁄4 cup Grand Marnier (optional)
- 6 egg whites
- confectioners' sugar, to sprinkle on top
- Have ready a 9-inch souffle mold or 6 (1 cup) souffle molds.
- Brush the souffle molds with softened BUTTER and sugar.
- Refrigerate until needed.
- Preheat oven to 350°F.
- Prepare the chocolate pastry cream by bringing 1-2 inches of water to simmer in a saucepan.
- Put chocolate in a heatproof bowl and set it over the simmer pot of water.
- Let stand without stirring until the chocolate has completely melted.
- While the chocolate is melting, prepare the pastry cream by putting the milk and vanilla in a heavy saucepan and bring to a boil.
- Combine the egg yolks and sugar in a heatproof large bowl until thick and pale yellow.
- Whisk in flour and then whisk in the hot milk and return mixture to saucepan.
- Bring to a boil over medium heat, whisking constantly to reach all parts of the pan. Then with your whisk, add the melted chocolate to the hot pastry cream.
- Make sure it blends thoroughly. Keep warm.
- Optional: You may add at this point 1/4 cup Bailey's Irish creme, Grand Marnier, or other cream liquor to the hot pastry cream.
- Beat the egg whites with an electric mixer until stiff peaks form.
- Stir in 1/3 of the egg white mixture into the hot pastry cream and smooth it. Then gently fold in the remaining beaten egg whites with a rubber spatula.
- Pour into the prepared mold or molds and bake 15 minutes or until the souffle is firm and puffed to the touch.
- Sift confectioners' sugar over the tops and serve immediately.