Valrhona Cœur de Guanaja Chocolate Soufflé with Bitter Chocolate Sauce & Whipped Cream
- 6 ounce 100 % Valrhona Chocolate
- 1 cup 2 % milk
- 1.5 tablespoons cornstarch
- 2 cups egg whites
- 1 cup Sugar
- 2 ounce 100 % chocolate
- 1 cup heavy cream
- 2.5 ounce Sugar
- 1 cup cream
- 1 tablespoon powdered sugar
- 1/2 vanilla bean
The Hot Chocolate Soufflé has been a staple at The Fearrington House Restaurant since Chef Edna Lewis led the kitchen. I committed myself to maintaining the character and charm of the dish while using exclusively Valrhona chocolate and making this classic dessert gluten free.
- Melt the chocolate on a double boiler until hot to the touch. Reserve 1/4 of milk and pour slowly into the cornstarch stirring to prevent lumps.
- Bring the milk to a simmer and slowly whisk in the cornstarch mixture.
- Then simmer for two minutes.
- Remove from the heat and allow to stand for 5mins.
- Pour the chocolate into a mixer with the paddle attachment.
- Pour milk in intervals into the melted chocolate mixing well after each addition.
- Place in a covered container and store in the fridge until needed.
- We recommend that the base be made the day before serving.
- Bring the cream to a simmer, add the rest of the ingredients using a hand blender to help incorporate fully.
- Reserve in a container and refrigerate until ready to use.
- Combine all the ingredients and whip to soft peak and place into a piping bag.
- Have an oven pre-heated to 350 degrees.
- Butter and sugar the molds a few hours prior to making the soufflés in order for that to set.
- Heat the base and the sauce in a water bath until warm.
- Place two cups of egg whites in to a mixing bowl with the whisk.
- Whisk until foamy and then slowly add the 1c sugar.
- Whisk until a medium peak.
- Add 6oz of warm base to a mixing bowl and then whisk in 1/3 of the whipped egg whites.
- Fold in the remaining egg whites.
- Spoon into sugared molds and repeatedly tap the mold removing air bubbles them blow torch the top to prevent cracking.
- Place into the oven rotate after five minutes and cook for a total of 10 minutes.
- Remove from the oven, using the back of the spoon push in the middle of the soufflé making a hole.
- Pour in the chocolate sauce and add the whipped cream.
- Using egg whites that were prepped the day before and molds that than been sugared the day before will help to making a straight consistent soufflé.
- The remaining soufflé base will hold in the fridge in a covered container for up to one week.