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Dark Chocolate Soufflées

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Dark Chocolate Soufflées

  • Medium




  • 1 tbsp. unsalted butter – unsalted
  • 10.5oz dark bitter sweet chocolate
  • 1 1/3 cups 2% milk
  • 1 tbsp. cornstarch
  • 3 eggs yolks, room temperature, lightly beaten
  • 6 egg whites, room temperature
  • 1/3 cup sugar, more for soufflés ramekins


1 – Heat oven to 400. Butter and sugar six 6-ounce soufflée ramekins. Place on a rimmed baking sheet; set aside.

2 – In a double boiler over medium heat, melt the chocolate until smooth. Remove from the heat and keep warm.In a medium heavy-bottom saucepan combine milk and cornstarch. Stir well with a wooden spoon to combine.

3 – Bring the mixture to a boil over medium heat, stirring continuously, until thick.Remove milk mixture from the heat and stir in warm melted chocolate. Let cool slightly.

4 – Add lightly beaten egg yolks and stir until well combined.In the bowl of a heavy-duty mixer, whip egg whites on medium speed until foamy. Slowly add sugar and increase speed to high. Whip until shiny and stiff peaks form, about 3 minutes.

5 – Using a whisk, lighten the chocolate mixture with about 1/3 of the beaten egg whites. Stir until well-combined.

6 – Using a large rubber spatula, fold in remaining egg whites until just incorporated.Spoon mixture into prepared soufflée ramekins; the mixture should come up to the top of the ramekin

7 – Transfer filled soufflée ramekins on rimmed baking sheet to oven. Bake until risen, 12 to 15 minutes. Serve immediately.

Chef Corbin

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