Warm Chocolate Souffle Pudding with Milk Chocolate Sauce
Food As Art with Jane Ellen Sexton
Chocolate Souffle
- 3 Tbsp. Unsalted Butter, melted
- 3/4 Cup Unsalted Butter at Room Temperature (68 degrees)
- 2/3 Cup Sifted Powdered Sugar, plus more for dusting
- 3 Slices White Bread, Crusts Removed
- 1/4 Cup Milk
- 4 Oz. Semi-Sweet Chocolate, Chopped
- 3/4 Cup Fresh Bread Crumbs
- 1 Cup Hazelnuts, Toasted and Finely Ground
- 1 Tbsp. Vanilla Extract
- 10 Egg Whites
- 1/2 Cup Sugar
- 12 - 6 oz. Ramekins
Milk Chocolate Sauce
- 1 Cup Heavy Cream
- 2 Tbsp. Honey
- 1 Cup Milk Chocolate, Finely Chopped
- 1 tsp. Vanilla Extract
Chocolate Souffle
- Brush 12 -6 oz. Custard cups (ramekins) with melted butter.
- Using a fine sieve or sifter, dust the cups with powdered sugar and shake out excess.
- Put cups into a baking pan with 2" sides.
- Preheat oven to 350 degrees.
- In a large bowl, use an electric mixer to cream 3/4 cup butter and 2/3 cup powdered sugar until light and smooth.
- Slowly mix in egg yolks one at a time.
- In a shallow bowl soak the bread in the milk.
- Melt the chocolate over simmering water until smooth.
- Mix chocolate into the butter mixture.
- Add soaked bread, bread crumbs, hazelnuts, vanilla and combine.
- In a large bowl combine egg whites and sugar and whip until medium-stiff peaks are formed.
- Take a large spoonful of meringue and stir into chocolate. "Sacrifice" this meringue to loosen up the chocolate.
- Gently fold remaining meringue mixture into chocolate mixture.
- Fill prepared cups 3/4 full.
- Place baking pan on middle shelf of oven.
- Add warm water to the baking pan until the water level reaches halfway up the sides of the cups.
- Bake until set, about 40 minutes.
- Remove from the oven, take cups from the water bath, and allow them to cool.
- While souffle is still warm, turn the cups upside down and unmold onto dessert plates.
- Serve warm with milk chocolate sauce.
Milk Chocolate Sauce
- Combine the cream and honey in a small saucepan.
- Over medium heat bring the cream and honey to a boil.
- Remove from heat and add the chocolate and vanilla.
- Stir until chocolate is completely melted.
- Serve warm with souffle.