Season 12 Ludo a la Maison; Episode 6; Chocolate Souffle

Don't be afraid to try and make a souffle. Its like a party trick, and we show you how. Lets be honest, who doesnt love a Chocolate Souffle and the best part, it will makes you feel more French!!

RECIPE: Chocolate souffle, Chocolate sauce, Chantilly

For the souffle base (2 portions)
92g Chocolate, 70%
145g Egg whites, room temp (About 6 eggs worth)
58g Sugar
Softened butter
Sugar

1. Add the chocolate to a metal bowl and melt over a double boiler.
2. In a stand mixer, whip the egg whites with the whisk attachment on medium speed until foamy.
3. Slowly rain the sugar in small batches. When all the sugar is in, increase the speed to high and watch carefully.
4. While the whites are whipping, prepare the ramekins. Brush strokes for butter on sides should be vertical (helps with the rise for the souffle) and sugar should be evenly dusted.
5. Meringue should be loose and glossy. The peaks will be very soft and just sit on top of the meringue; not grainy. Using a balloon whisk, sacrifice 1/3 of whites into chocolate, deflating slightly. Continue folding in whites in two more additions (three total).
6. When no egg whites remain, continue to fold until batter is smooth and lightly run when spatula is lifted.
7. Scoop 130g into prepared ramekins, filling to the rim just below the top of the ramekin.
8. Allow souffles to fully set at least 1 hours at room temperature.


For the Chocolate Sauce (160g)
105g Heavy cream
60g Chocolate, 70%

1. Heat cream to scalding and pour over the chocolate in a large metal bowl.
2. Whisk to emulsify.

For the Chantilly (93g)
½ cup Heavy cream
1 tsp Sugar

1. Whip the cream until just soft whipped.
2. Add the sugar and continue whipping to firm peaks.
3. Place in bags and chill before serving.


To serve
1ea Souffle
3 tbsp Chocolate sauce
2 tbsp Chantilly
Cocoa powder
Powdered sugar

1. Bake at 375F 10-12 minutes.
2. Dust with cocoa powder and powdered sugar and serve with the chocolate sauce and chantilly on the side.


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