The secret to a great chocolate soufflé whether it is dairy or pareve is the chocolate. You need really good chocolate. I prefer Callebaut 71% bittersweet chocolate. The soufflé will have a deep
rich and elegant flavor.
- 4 ServingsServings
- 2 tablespoons canola
- 3 tablespoons sugar for ramekins
- 1 tablespoon cocoa powder for ramekins
- 1/3 cup granulated sugar
- 5 1/2 ounces bittersweet chocolate (I use Callebaut 71%), melted
- 2/3 cup almond milk
- 1 vanilla bean scraped, or 2 heaping tablespoons of vanilla extract
- 1 tablespoon plus 1 1/2 teaspoons cornstarch
- 1/8 teaspoon salt
- 3 large eggs, separated
- 1/8 teaspoon cream of tartar
- Garnish: confectioners' sugar, for dusting, slivered almonds
1. Preheat oven to 400 degrees. Brush four 7-ounce ramekins generously with the canola oil. Mix the 3 tablespoons of sugar and cocoa powder and coat the ramekins with the mixture all the way to the top.
2. Place the melted chocolate, almond milk and vanilla in a small sauce pan and warm over very low heat. In a separate bowl, whisk the egg yolks and cornstarch until combined. Slowly whisk the chocolate mixture into the egg yolks. Continue whisking for a minute to temper the yolks.
Add the yolks back to the pan and continue cooking over low heat until thick and creamy. Set aside to cool.
3. Whisk whites with a mixer until frothy, about 2 minutes. Add cream of tartar; whisk until soft peaks form. Add 1/3 cup granulated sugar; whisk until medium peaks form, about 5 minutes.
4. Gently fold the egg whites into the chocolate mixture.
5. Fill ramekins evenly with batter. Bake on a baking sheet, rotating halfway through, until Souffles rise but centers are still liquid, about 14 minutes. Dust with confectioners' sugar and almonds.
6. Serve immediately.