Chocolate Souffle w/ Bitter Chocolate Sauce & Whipped Cream

1. Brush 8 x 3 – 5 ounce (100-150 ml) ramekins with melted unsalted butter, using an upward motion. Coat each with granulated sugar.

Soufflé Base:

1. Melt the chocolate on a double boiler until hot to the touch. Reserve 1/4 of the milk and pour slowly into the cornstarch stirring to prevent lumps.
2. Bring the milk to a simmer and slowly whisk in the cornstarch mixture.
3. Then simmer for two minutes.
4. Remove from the heat and allow to stand for 5mins.
5. Pour the chocolate into a mixer with the paddle attachment.
6. Pour milk in intervals into the melted chocolate mixing well after each addition.
7. Place in a covered container and store in the fridge until needed.
8. We recommend that the base be made the day before serving.

Valrhona Chocolate Sauce:

1. Bring the cream to a simmer, add the rest of the ingredients using a hand blender to help incorporate fully.
2. Reserve in a container and refrigerate until ready to use.

Whipped cream:

1. Combine all the ingredients and whip to soft peak and place into a piping bag.

To Finish:

1. Have an oven pre-heated to 350 °F/ 175 °C.
2. Butter and sugar the molds a few hours prior to making the soufflés in order for that to set.
3. Heat the base and the sauce in a water bath until warm.
4. Place two cups of egg whites in to a mixing bowl with the whisk.
5. Whisk until foamy and then slowly add the 1cup (200 g) sugar.
6. Whisk until a medium peak.
7. Add 6oz (170 g) of warm base to a mixing bowl and then whisk in 1/3 of the whipped egg whites.
8. Fold in the remaining egg whites.
9. Spoon into sugared molds and repeatedly tap the mold removing air bubbles them blow torch the top to prevent cracking.
10. Place into the oven rotate after five minutes and cook for a total of 10 minutes.

To Serve:

1. Remove from the oven, using the back of the spoon push in the middle of the soufflé making a hole.
2. Pour in the chocolate sauce and add the whipped cream.

Notes:

1. Using egg whites that were prepped the day before and molds that than been sugared the day before will help to making a straight consistent soufflé.
2. The remaining soufflé base will hold in the fridge in a covered container for up to one week.