6 ounces 100 % Valrhona Chocolate
1 cup 2 % milk
1.5 tablespoons cornstarch
2 cups egg whites
1 cup Sugar
2 ounces 100 % chocolate
1 cup heavy cream
2.5 ounces 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.
Brush eight 8oz ramekins with melted unsalted butter, using an upward motion with the brush. Coat each with granulated sugar.
- 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.
Valrhona Chocolate Sauce
- 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.