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Chocolate Souffle w/ Bitter Chocolate Sauce & Whipped Cream

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Chocolate Souffle w/ Bitter Chocolate Sauce & Whipped Cream

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Soufflé Base
6 ounces 100 % Valrhona Chocolate
1 cup 2 % milk
1.5 tablespoons cornstarch
2 cups egg whites
1 cup Sugar
Chocolate Sauce
2 ounces 100 % chocolate
1 cup heavy cream
2.5 ounces Sugar
Whipped Cream
1 cup Cream
1 tablespoon powdered sugar
1/2 vanilla bean
  • Medium


  • Soufflé Base

  • Chocolate Sauce

  • Whipped Cream



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.

Soufflé Base

  1. 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.
  2. Bring the milk to a simmer and slowly whisk in the cornstarch mixture.
  3. Then simmer for two minutes.
  4. Remove from the heat and allow to stand for 5mins.
  5. Pour the chocolate into a mixer with the paddle attachment.
  6. Pour milk in intervals into the melted chocolate mixing well after each addition.
  7. Place in a covered container and store in the fridge until needed.
  8. We recommend that the base be made the day before serving.

Valrhona Chocolate Sauce

  1. Bring the cream to a simmer, add the rest of the ingredients using a hand blender to help incorporate fully.
  2. Reserve in a container and refrigerate until ready to use.

Whipped cream

  1. Combine all the ingredients and whip to soft peak and place into a piping bag.

To Finish

  1. Have an oven pre-heated to 350 degrees.
  2. Butter and sugar the molds a few hours prior to making the soufflés in order for that to set.
  3. Heat the base and the sauce in a water bath until warm.
  4. Place two cups of egg whites in to a mixing bowl with the whisk.
  5. Whisk until foamy and then slowly add the 1c sugar.
  6. Whisk until a medium peak.
  7. Add 6oz of warm base to a mixing bowl and then whisk in 1/3 of the whipped egg whites.
  8. Fold in the remaining egg whites.
  9. Spoon into sugared molds and repeatedly tap the mold removing air bubbles them blow torch the top to prevent cracking.
  10. Place into the oven rotate after five minutes and cook for a total of 10 minutes.

To Serve

  1. Remove from the oven, using the back of the spoon push in the middle of the soufflé making a hole.
  2. Pour in the chocolate sauce and add the whipped cream.


  1. 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.
  2. The remaining soufflé base will hold in the fridge in a covered container for up to one week.

Colin Bedford

Chef Colin Bedford’s exceptional menus have won over loyal diners at Fearrington House, and won critical acclaim, including The Fearrington House nationally ranking as No. 2 of the top 40 hotels in the south, No. 5 in the US and No. 24 of the 100 hotels in the world (Condé Nast Traveler), one of the top hotel food destinations in the world (Condé Nast Traveler) and, locally, a Gold Medalist restaurant in 2011 and 2012 (Raleigh News & Observer). The Fearrington House Inn and Restaurant are also one of only two inn and restaurant combinations in the U.S. to have the Forbes Five-Star and AAA Five Diamond award for both, totaling 10 stars and 10 diamonds. In 2012 Chef Bedford was named a Relais & Chateaux Grand Chef and he was invited to cook at the annual Relais & Chateaux Grand Chef Dinner held in London, England in April of 2013. Chef Bedford was also nominated as a James Beard semi-finalist for Best Chef in the Southeast in 2014. In his six years as Executive Chef at Fearringon House, Chef Colin Bedford has tirelessly shaped all aspects of culinary offerings: among them, grand-scale wedding receptions; cookbook author lunches and evening events with traveling chef/authors; gastro-pub fare at the casual restaurant, The Fearrington Granary and our beer garden, Roost; individual room service; and most notably, at The Fearrington House, one of the most venerable farm-to-fork restaurants in the South. Chef Bedford’s menu inspirations are an interplay of the legendary culinary traditions of the American South, local ingredients, his own English roots, and, not least, his genius in technique and taste. Chef Bedford is equally adept with directing the creation of house-made jams and house-cured meats, baking of breads, and growing of micro-greens as he is foraging on the Fearrington gounds for herbs and figs. His work involves such wide-ranging responsibilities as scouting for local produce, hams, and rabbits as well as sourcing and inventing menu courses with choice exotic ingredients. Under Chef Bedford’s leadership, ‘the House’ has benefited from an unprecedented level of collaboration between not just the kitchen staff, but also with the wait staff and wine staff. For example, when each seasonal menu is put together — with Chef Bedford working with his top lieutenants Executive Sous Chef Tom Whitaker and Sous Chef Tom Card and with Wine Director Max Kast — the entire restaurant team joins in a full day of training and feedback, with Chef Bedford leading the way. Background Anyone who has chatted with 34-year-old Bedford might quickly guess he grew up in England. Bedford’s culinary interests started at an early age, he says, enamored by his mother’s home baking and helping his father water the vegetable garden. After graduating from Yeovil College in Somerset with a Diploma in Hospitality, he took on his first full-time job in 1996. He became an apprentice at The Castle Hotel, a Norman fortress built in the 12th century, where he worked under esteemed British chef Phil Vickery. The Castle, like Fearrington, is a family-run property, known for fostering up-and-coming chefs. In 2000, Colin relocated to Canada and began working at The Prince Of Wales Hotel, a Four-Diamond CAA/AAA restaurant offering a la carte dining and conference/catering facilities in Niagara-on-The-Lake, Ontario. He was soon promoted to the position of Junior Sous Chef, where he gained exposure to farm to table cuisine and realized that, as he says, “simplicity is key to maximizing flavors.” Among Chef Bedford’s Accomplishments Chef Bedford was recruited to The Fearrington House in 2005 as Executive Sous Chef. He became Executive Chef in 2008 and has transformed culinary programs throughout Fearrington Village and taken cuisine at The Fearrington House Restaurant to a higher level.

  • FIVE DIAMONDS — Maintaining the restaurant’s AAA Five Diamond award (given continuously since 1996).
  • FIVE STARS — The restaurant received Forbes Five-Star award in 2013 under Chef Bedford’s leadership
  • RELAIS & CHATEAUX — Joining such chefs as Thomas Keller, Patrick O’Connell and Daniel Humm in the Relais & Châteaux cookbooks: 85 Inspirational Chefs: Recipes from North America, Mexico and the Caribbean and Chefs at Home: Favorite Recipes from Chefs of Relais & Châteaux in North America; Named a Relais & Châteaux Grand Chef in 2012.
  • LOCAL ACCLAIM — Garnering critical local acclaim along with a very few: Gold Medalist recognition, from the tri-county (Raleigh, Durham, Cary, Chapel Hill, NC) News & Observer in 2011 and 2012.
  • NATIONAL ACCLAIM — Being named as a Top 50 Best Overall restaurant in the US since 2009, based on over two million reviews by OpenTable diners; World’s Best Destination, Top Hotel Food by the readers of Condé Nast Traveler magazine, 2012; Semi-finalist for James Beard Best Chef in the Southeast in 2014.
  • GREEN CERTIFIED — Stewarding the House to becoming the only AAA Five Diamond restaurant in the country to be Green Certified by the not-for-profit Green Restaurant Association.
  • SUSTAINABILITY — Joining in a worldwide, global seafood conservation effort with other Relais & Châteaux chefs. At Fearrington, we serve only non-endangered seafood species from sustainable sources, practicing ocean-friendly fishing methods.
  • PHILANTHROPY — Spearheading and volunteering for public school initiatives to improve lunchtime menus in Chatham County public schools.

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