Day 5: The 12 Days of Christmas by Bon Voyage Friends. Treat Thursday Chocolate Soufflé

Divine! The best word choice I can think of to describe the amazing soufflé Marlène taught during my wonderful stay at the Le Gargantua cooking holiday nestled as a Farmhouse in Southwest France. Sharing these recipes brings so many smiles to my face, its only been a few months since I experienced one of the most memorable holiday adventures-but I have memories for a lifetime.

Chocolate soufflé made at Le Gargantua Farmhouse.

If you love chocolate, this recipe will fulfill your cravings!! I was enthusiastic to learn how to make soufflé, but at the same time, I felt intimated about creating this delicate delight. I promise-creating a soufflé  is not as intimidating as people perceive it to be. Its important to have your ingredients ready, especially when incorporating the egg whites into the chocolate custard mixture. Thank you again, Marlene for allowing me to share the recipes from the cooking holiday with our friends.

Bon Appétit!


SOUFFLE AU CHOCOLAT
pour 6 personnes


INGREDIENTS:

For the chocolate cream:
350 ml milk
80g caster sugar
4 egg yolks
30g flour
50g cocoa powder, sifted
180g dark chocolate ( 70% cocoa), finely chopped

For the soufflés:
8 egg whites
30g caster sugar

For the ramekins:
40g butter
40g sugar


PREPARATION:

•    Butter and sugar the ramekins
•    Make the cream: in a saucepan, bring the milk to a boil with 2/3 of the sugar.
•    Whisk the egg yolks with the remaining sugar until thick and pale.
•    Add the flour to the eggs with a hand whisk
•    Pour the hot milk whilst whisking.
•    Return the mixture to the saucepan and stir with a whisk until the cream thickens and boils.
•    Cool down in iced water, then when it reaches room temperature, add the cocoa powder and the 
     chopped chocolate.
•    Preheat the oven to 200°C.
•    Add a pinch of salt to the egg whites and whisk.
•    When they get fluffy, add the sugar and whisk more, until soft peaks.
•    Incorporate 1/3 of the egg whites to the cream with a whisk then fold in the rest with a spatula.
•    Pour into the ramekins and flatten the surface with a knife.
•    Bake for 10-12 min.
•    Sprinkle with icing sugar before serving.


Want to learn more about Le Gargantua, visit:

Web Site: www.legargantua.com

Facebook page: https://www.facebook.com/legargantua

Blog: http://legargantua.wordpress.com