We just returned from Bermuda and were so inspired by the chocolate soufflé we ate at the hotel, that we decided to make one at home.
Bermuda is beautiful. Considering it’s only a 2 hour flight from New England, it’s definitely worth a visit.
Back to the soufflé… This a demi-souffle because it doesn’t puff up as high as a traditional souffle. It does, however, collapse as quickly so you have to move fast once it’s out of the oven.
If you want more height, you can line the ramekin with parchment paper to raise the sides and get a more traditional look. Either way, it’s delicious. Unlike a traditional souffle, you can keep this souffle in the refrigerator and pull it out when you want a treat or when you want something sensational for your house guests. It’s also easy to make.
A souffle is usually served with creme anglaise. This souffle, is sensational on it’s own or with chocolate or salted caramel sauce.
Triple Chocolate Demi-Souffles
10 (3.5 inch) ramekins, buttered and sugared
2 oz. butter (1/2 stick)
3 oz. dark chocolate
3 oz. milk chocolate
3 oz. unsweetened chocolate
6 eggs, separated
1/8 cup water
6 oz. sugar
3 tbs. Grand Marnier
Melt butter and chocolate. Stir to blend. Once cool, add Grand Mariner and set aside.
Whip egg yolks at medium speed. While whipping, bring water and 3 oz. of sugar to boil to make a simple syrup. In a slow, steady stream add hot simple syrup to egg yolks. Increase speed to high. Beat until light and fluffy or ribbon stage, about 2 more minutes.
Carefully fold butter and chocolate mixture into egg yolk mixture and set aside.
In a separate bowl, beat egg whites. Add 3 oz. of sugar near the end of beating to get a glossy, stiff peak.
Fold chocolate mixture into egg whites.
Fill ramekins. Refrigerate overnight.
Bake at 350 for 15-17 minutes.