Chocolate Souffle with Bourbon Vanilla Bean Ice Cream
By Jodi MacKinnon (QFG) [MACJOD]
November 13, 2013
No need to fear a falling soufflé because this easy, foolproof recipe will make you feel like a chef. An elegant chocolate dessert for special occasions.
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Recipes
Chocolate Souffle with Bourbon Vanilla Bean Ice Cream
Course
Dessert
Cuisine
American
Servings
4
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
- •
4 tbsp white sugar
Instructions
- 1
Preheat an oven to 425ºF.
- 2
Prepare soufflé cups by brushing with 2 Tbsp melted butter and coating with 2 Tbsp white sugar, shaking out any excess.
- 3
Melt the chocolate and remaining 2 Tbsp of butter in a double boiler. Remove from the heat.
- 4
Put egg whites in a Kitchen Aid and beat at high speed until they start to thicken. Add the remaining 2 Tbsp of sugar and beat until the whites hold peaks.
- 5
Add the egg yolks to the melted chocolate and mix until just combined.
- 6
Fold in half the whites, leaving streaks. Add the remaining whites and fold until combined.
- 7
Fill the prepared cups and level the top. Using a finger, create a shallow moat around the rim.
- 8
Put on a tray and into the oven. Bake for 8 to 10 minutes or until risen.
- 9
Serve immediately with a scoop of ice cream.