Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Ingredients
- 3 eggs, whites separated
- 1 tsp cornstarch
- 1/4 cup whole milk
- 2 tbsp granulated sugar plus extra to dust the insides of the ramekins
- 5 tbsp semisweet chocolate chips
- 1 tbsp heavy cream
- 3 tbsp unsalted Butter at room temperature
- Pinch of salt
- 1 tsp vanilla extract
- 2 tbsp powdered sugar for garnishing
Instructions
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First, butter well 3 and ½ inch ramekins, bottoms and sides. Dust each ramekin with granulated sugar and move the ramekin or rotate it to make sure that the sugar sticks to the butter in all sides. Pour out the excess sugar.
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To melt the chocolate, Put chocolate and heavy cream in the top of a double boiler over simmering water. Mix constantly until chocolate melts, then add in butter and mix to obtain a nice shiny mixture. Set aside.
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In a bowl mix the egg yolk , vanilla and cornstarch. Set aside.
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Put the milk in a saucepan over medium high heat and bring to boil.
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Pour the milk over the egg yolk mixture, whisk constantly to avoid scrambling the egg yolk.
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Pour back the milk egg yolk mixture in the saucepan over medium low heat, whisk constantly until thickened. The texture should look like a pastry cream.
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Pour over the chocolate, and whisk until well combined. Let cool.
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In another bowl, beat the egg whites with a pinch of salt for about 2 to 3 minutes then slowly add in the sugar.
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Keep beating until the egg whites form stiff peaks.
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Loosen the chocolate mixture with 2 tablespoons of the egg whites.
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Gently fold in the remaining egg whites until you obtain a nice shiny mixture that looks like chocolate mousse.
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Spoon the soufflé Mixture in the ramekins and bake in a preheated 350°F oven for 15 minutes.
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Dust with powdered sugar.
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Serve immediately as the soufflé will slowly deflate once removed from the oven.