Roy Yamaguchi’s Melting Hot Chocolate Souffle Recipe

Time45m

Serves4

Raspberry Coulis, Lappert’s Vanilla Bean Ice Cream

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Ingredients

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1
Prepare the Souffle
Preheat your oven to 375°F (190°C). Grease four ramekins with butter and dust with sugar, tapping out the excess. Set aside.
2
Melt the Chocolate
In a heatproof bowl, combine the semi-sweet chocolate and 2 tablespoons of butter. Melt over a double boiler or in the microwave in 30-second intervals, stirring until smooth.
3
Mix the Base
In a bowl, whisk together the granulated sugar, egg yolks, and vanilla extract until pale and fluffy. Gradually add the melted chocolate mixture, mixing until well combined. Stir in the flour and a pinch of salt.
4
Whip the Egg Whites
In a clean bowl, whip the egg whites until soft peaks form. Gently fold them into the chocolate mixture in three additions, being careful not to deflate the batter.
5
Bake the Souffles
Divide the mixture evenly among the prepared ramekins. Place them on a baking sheet and bake for about 12-15 minutes, or until the souffles are puffed and set on the edges but still soft in the center.
6
Prepare the Coulis
While the souffles are baking, prepare the raspberry coulis by pureeing fresh or frozen raspberries in a blender. Strain through a fine mesh sieve to remove the seeds.
7
Serve
Remove the souffles from the oven and let them cool for a minute. Serve immediately with raspberry coulis drizzled on top and a scoop of Lappert’s vanilla bean ice cream.