Clos Maggiore 70% Nicaraguan Chocolate Soufflé, Jersey Milk Ice Cream Recipe

Soufflé Preparation

1. 1

   Prepare the Chocolate

   Preheat the oven to 190°C (375°F). Melt the dark chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.

2. 2

   Mix the Egg Yolks

   In a separate bowl, whisk together the egg yolks and half of the granulated sugar until pale and creamy. Stir in the melted chocolate mixture and vanilla extract.

3. 3

   Beat the Egg Whites

   In another bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining granulated sugar and continue to beat until stiff peaks form.

4. 4

   Combine Mixtures

   Gently fold the egg whites into the chocolate mixture in three additions, being careful not to deflate the mixture. Sift the flour over the batter and fold gently until just combined.

5. 5

   Bake the Soufflés

   Grease soufflé dishes or ramekins with butter and dust with sugar. Pour the soufflé mixture into the prepared dishes and bake in the preheated oven for 12-15 minutes, or until puffed and set.

6. 6

   Serve

   Serve immediately with Jersey milk ice cream on the side.