These Chocolate soufflés are served in Palo on the Disney Magic Cruise ship. The light fluffy texture of the slightly bitter chocolate dessert is complemented by the warm vanilla custard like sauce.
In our first Disney Brit cookery session we cooked a 2 course meal which ended with these chocolate Soufflés for dessert. They are quite technical to make, but are so worth the hard work. Unlike most of the recipes where we suggest that you half the quantities, this one is perfect. They were so nice Adam and Alan had two each, while their better halves only had one. In fact they were so nice we were going to cook them again the next evening.
Yield: 6 servings
3 TB butter, plus more for greasing the souffle cups
6 TB sugar, plus more for dusting the souffle cups
1 cup milk
3 TB all-purpose flour
3 TB Dutch-processed cocoa
2 oz. (2/3 cup) semisweet or bittersweet chocolate, melted
4 eggs, separated
1. Preheat over to 350ºF. Set a full kettle of water on to boil.
2. Butter six 4-oz. souffle cups and coat with sugar; set aside.
3. Bring milk to boil in small saucepan. Meanwhile, melt butter in medium saucepan over medium heat. Add the flour and cocoa to the butter and beat with a whisk until it has a smooth, paste-like consistency. Reduce heat and cook for one minute.
4. Slowly add hot milk, whisking until smooth, then blend in melted chocolate. Let cool for five minutes, then stir in egg yolks.
5. Beat egg whites in separate bowl until frothy. Slowly add sugar, 1 TB at a time until glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in the remaining whites just until combined.
6. Pour the batter into prepared cups. Place cups in large baking dish and add enough boiling water to reach halfway up the sides of the souffle cups.
7. Bake for 20 minutes. Serve immediately with warm vanilla sauce.
1. Bring 1 1/4 cups heavy cream and 1/4 vanilla bean (split lengthwise) to a low boil in saucepan over medium heat.
2. Combine 3 TB sugar and 2 small egg yolks.
3. Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly for 3 to 4 minutes.