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Chocolate soufflé with a stewed raspberry sauce

SERVINGS
Makes approximately (6) 4-ounce soufflés Servings
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SERVINGS
Makes approximately (6) 4-ounce soufflés Servings
RATE THIS RECIPE
(0)

Ingredients

Chocolate soufflé
  • 9 ounce bittersweet chocolate
  • 2 ounce bakers chocolate, unsweetened
  • 4 ounce each egg yolks
  • 1 cup milk
  • 2 tablespoon corn starch
  • 7 tablespoon each egg whites
  • 1/3 cup sugar
  • Stewed raspberry
  • 9 ounce bittersweet chocolate
  • 2 ounce bakers chocolate, unsweetened
  • 4 ounce each egg yolks
  • 1 cup milk
  • 2 tablespoon corn starch
  • 7 tablespoon each egg whites
  • 1/3 cup sugar
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 pint – 6 ounce fresh raspberries, cut in half
  • 1 pint each lime zested and juiced (microplane)
  • Preparation

    Baking Directions:

    Chocolate souffléMelt two chocolates together.

    Start meringue by lightly beating egg yolk and reserve.

    Boil milk and cornstarch together while whisking constantly.

    Whisk into the chocolate base.

    Whisk in the egg yolks.

    Whisk in 1/4 of the meringue to bring the mix together.

    Fold in the rest of the meringue.

    Pipe into buttered and sugared ramekins.

    Bake in an oven at 400 degrees for approximately 7 minutes.

    The soufflés can be stored for several hours in the refrigerator or for several days frozen.

    Stewed raspberry sauceBring sugar and water to a boil in a small sauté pan, add raspberries, toss to coat them and allow to cook for 1 minute on medium heat, turn off heat, add lime zest and juice, reserve.