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In November’s Shop with a Chef feature, we asked renowned local pastry chef and chocolatier Wendy Boys for tips on baking with eggs. After learning the tricks to a perfect meringue, we captured her on video making a decadent dark chocolate soufflé. Ever since then, our readers have been asking for the recipe—and the Cocolico Queen was kind enough to share it!
-makes 6 8oz ramekin soufflés
INGREDIENTS
315g Valrhona Caraibe 66% dark chocolate
60g yolks (3-4 yolks)
300g milk (about 1 1/4 cup)
20g cornstarch (about 1.5 tablespoons)
200g whites (6 whites)
80g sugar (about 1/3 cup)
METHOD
Mix the milk with the cornstarch.
Bring to a boil, stirring constantly until thick and shiny.
Stir in the chocolate, allowing the heat of the milk to melt it.
Stir until smooth with a wire whisk.
Add the egg yolks, whisk until smooth and glossy.
At the same time, whip the egg whites with the sugar to firm peaks.
Mix 1/3 of meringue into the chocolate mixture.
Finish the mixture by adding remaining egg whites, folding them in using a rubber spatula.
Pipe into buttered and sugared ramekins.
Bake in a convection oven at 190C for 6/7 minutes depending on the size.
The desired result is a soufflé with a very soft center. Serve with a salted butter caramel and/or crème Anglaise (recipe below).
To make ahead: store the unbaked soufflés for several hours in the fridge or for several days in the freezer.
250 ml whipping cream
1 vanilla bean, split and seeds scraped into cream
4 egg yolks
85g sugar (about 1/3 cup)
Heat the cream with the vanilla bean.
Whisk together the yolks and the sugar.
Temper the hot cream into the yolks (pour slowly while constantly stirring).
Return to heat and stir over low heat until thickened.
Strain into a clean bowl over an ice bath.
Stir to chill.
Keep refrigerated until needed.
TO SERVE
Poke one of Wendy’s famous caramels or a chocolate truffle into the centre of the soufflé as a surprise for your guests! Drizzle with crème Anglaise.
