Chocolate Soufflés with Chocolate Sauce
This recipe is presented to you by Ludo Lefebvre.
Bittersweet Chocolate Sauce
- 1/4 cup whipping cream
- 2 ounces good-quality bittersweet (not unsweetened) chocolate, chopped
- 1/2 cup heavy whipping cream
- 2 teaspoons granulated sugar
- 2 tablespoons unsalted butter, melted
- 1/4 cup plus 1/2 cup granulated sugar
- 8 ounces good-quality bittersweet (unsweetened) chocolate, chopped
- 12 large egg whites
- Powdered sugar (for sifting)
For the Bittersweet Chocolate Sauce
- Stir the cream and chocolate in a heavy small saucepan over medium-low heat until melted and smooth, about 1 minute. Set aside.
For the Whipped cream
- Whisk the cream and sugar in a large bowl until soft peaks form. Cover and refrigerate.
For the Chocolate Soufflés
- Preheat the oven to 350 degrees F. Using a pastry brush, coat the interiors of four 9-ounce soufflé dishes with the melted butter; then coat with about 1/4 cup of the sugar. Place the dishes on a heavy baking sheet.
- Stir the chocolate in a large wide bowl over a saucepan of simmering water until melted and smooth. Keep the bowl over the simmering water in order to keep it hot.
- Meanwhile, using an electric mixer with the whisk attachment, beat on medium-low speed the egg whites in another large bowl until firm peaks form. Add the remaining 1/2 cup sugar and beat until blended. With the machine on low, gradually beat in the hot melted chocolate, mixing just until blended (the mixture will resemble chocolate mousse). Turn the machine off. Using a large flat rubber spatula, fold in any remaining chocolate from the bottom of the bowl. Divide the soufflé batter equally among the prepared soufflé dishes, mounding slightly. Serve immediately with whipped cream and chocolate sauce alongside.
Recipe by Ludo Lefebvre ©2016