Executive Chef

Corey Heyer's
DESSERT RECIPE


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THE BERNARDS INN BLOG


CHOCOLATE SOUFFLÉ

11 ounces extra bitter chocolate
3 ounces sweet unsalted butter
6 oz. egg yolks
11 oz. egg whites
1/2 cup sugar
Melt the chocolate and butter together over a double boiler.
Fold the chocolate into the egg yolks. Lightly whip the egg whites while slowly adding the sugar. Whip into medium peaks. Fold one third of the whipped whites into the chocolate mixture. Repeat with the remaining egg whites. Do not overmix. Divide the chocolate soufflé mixture into buttered and sugared 6 oz. ramekins. Cook in a 450 degree oven for 12-15 minutes.

Serve immediately.

 

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