Ingredients: |
Ingredients: Sauce:
1/4 cup whole milk
1/4 cup heavy cream
2 tbsp. white sugar
1 tbsp. unsalted butter
1 tsp. vanilla extract
3 bars (1.5 ounces each ) Godiva dark chocolate, finely chopped
Souffle'
1 cup whole milk
1/2 vanilla bean, split lengthwise
2 large egg yolks
1 whole large egg
3 tbsp. super fine granulated sugar
1/4 cup all purpose flour
1 tsp. cornstarch
1/4 cup Baileys Irish Cream liqueur (or to taste)
1 tbsp. unsalted butter
1/4 cup white sugar, plus extra for dusting ramekins
5 large egg whites at room temp.
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Directions: |
Directions:Make sauce:
1. In medium saucepan, combine milk, cream, sugar and butter and bring to gentle boil over med-high heat.
2. Remove from heat and add chocolate. Let stand for 30 seconds; whisk in vanilla extract. (Sauce may be stored, covered in refrigerator for up to 2 weeks. Re-warm over low heat before using)
Souffle':
1. Place milk in medium saucepan. Using paring knife scrape interior of vanilla bean to remove tiny vanilla bean seeds. Add seeds and pod to milk. Over medium heat bring milk to gentle boil. Remove from heat, remove vanilla bean pod, discard.
2. In medium bowl, whisk together 2 egg yolks, 1 whole egg and super fine sugar until well combined and lightened in color. Whisk in flour and cornstarch until blended. Gradually whisk in hot milk.
3. Return entire mixture to saucepan and cook over medium heat, whisking constantly, until mixture thickens and starts to boil. Allow mixture to boil for 1 minute. Remove from heat and transfer to medium bowl. Place bowl in larger ice bath and whisk mixture until completely cool. Whisk in Baileys cream Liqueur.
4. Position oven rack in center of oven. Heat oven to 325ºF. Melt butter in small saucepan over low heat. Evenly brush interior of six 5 oz. ramekins with thin layer of melted butter. Lightly dust buttered surfaces with sugar.
5. With an electric mixer, beat egg whites at high speed until soft peeks form. Gradually add 1/4 cup sugar and beat until stiff and glossy peaks form.
6. Gently fold meringue into cooled egg mixture in 1 cup additions. Spoon mixture into ramekins, filling them almost to the top. Smooth to surfaces with a offset metal spatula or back of spoon to level.
7. Bake for 1216 minutes, until soufflés have risen about 2" above the rim and are lightly browned. Serve immediately with chocolate sauce generously poured into center of each warm soufflé. |
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