CHOCOLATE SOUFFLE RECIPE- MAKES 4

INGREDIENTS

4g salt

157g Whole Milk

67g Granulated Sugar (first)

28g Butter

28g All Purpose Flour

57g Egg Yolks

108g Dark Chocolate (65-72%)

93g Egg Whites

19g Granulated Sugar (second)

1. In a medium pot, bring the milk, salt, and first sugar to a boil at medium-high heat.

2. When the milk reaches a boil, remove from the stove and slowly sprinkle in the flour and butter while whisking continuously. Only add a little flour at a time to avoid lumps.

3. Return flour mixture to the stove. Over low heat, keep whisking the roux until it thickens into a pudding or porridge viscosity. Pour over chocolate and set aside without stirring.

4. In your stand-mixer bowl, whisk your egg whites by hand until foamy*, then place on your stand-mixer and begin whipping at high speed.

5. When the mixture begins to increase in volume, lower the speed to medium and sprinkle in the second sugar.

6. Whip on high speed until medium-soft peak.

7. Revisiting your chocolate and roux, whisk in the now-melted chocolate.

8. When fully combined, stir in the egg yolks.

9. With a rubber spatula, add 1/3 of your meringue to the chocolate base. Fold together, making sure to scrape the bottom of the bowl.

10. Add the remaining 2/3 of the meringue and continue folding in.

11. Souffle base can sit in a covered container for 5-6 hours room temp, or up to 3 days in the refrigerator, though souffles won't rise as tall as more time goes on.

12. When ready to bake, use room temperature butter to coat a 4-6 ounce ramekin. make sure to use upwards brushstrokes to promote rising in the oven.

13. Coat the butter in granulated sugar and fill the ramekin to just below the top. The batter should not be over the top of the ramekin when looking at it eye-level.

14. Bake at 375 for 15 minutes in a convection oven, and 350 for 20-25 minutes in a conventional oven until there is a crack at the base of the souffle.

15. Eat immediately, with ice cream, chocolate sauce, or plain.