Chocolate Hazelnut Souffle

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READY IN: 1hr 10mins
SERVES: 6
YIELD: 6 souffles
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375.
  • Butter and sugar 6 ramekins.
  • Heat the butter, 1 tablespoon sugar, hazelnut liqueur, and vanilla in a double boiler over medium heat until the butter melts.
  • Remove mixture from heat, add the dark chocolate, and let it sit until melted, about 3 minutes.
  • Place mixture in the freezer for 10 minutes to allow it to set.
  • Use a spoon to form mixture into 6 even balls. Reserve in the refrigerator.
  • Place flour in a double boiler and slowly whisk in the milk.
  • Add salt.
  • Whisk mixture over heat until thick, about 5 minutes.
  • Add yolk and continue to mix constantly until it is about the consistency of mayonnaise.
  • Remove from heat and add chocolate, allowing it to melt.
  • Place egg whites and cream of tartar in a bowl and whip with a hand mixer until they form soft peaks.
  • Gradually add remaining sugar and whip until hard peaks are formed.
  • Fold egg whites into warm chocolate mixture.
  • Place ball of chocolate filling in each ramekin.
  • Fill each ramekin to the brim with souffle mixture. (At this point, they can be covered and refrigerated for up to two days.).
  • Place ramekins in a water bath and bake until golden brown on top, about 30 minutes (40 if refrigerated).
  • Serve immediately.
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