Chocolate Soufflé, a Swiss recipe from the Worldwide Gourmet

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Chocolate Soufflé Recipe

Recipe

Total time: 30 to 60 minutes

Preparation time: 15 minutes
Baking time: 13-20 minutes

Difficulty: Easy

Chef's Note

A classic recipe from Lindt chocolatiers

Ingredients

Ingredients for 1 large mold or 4 individual molds

- 200 g (7 oz.) unsweetened dark Chocolate

- A few wafer cookies

- 3 tbsp. milk

- 100 g (1/2 cup) sugar

- 20 g (4 tsp.) butter

- 3 eggs (2 yolks + 3 whites)

- 2 tbsp. Curaçao

- Icing sugar

Method

Break 5 1/4 oz of Lindt Surfin into pieces and melt in 3 tablespoons of water over low heat, stirring continuously;
Dip wafers (bricelets) into melted chocolate so that they are half covered and place them on a piece of wax paper to set;
Put rest of the chocolate mixture back onto the stove, add the milk and 60 g (1 3/4 oz.) of sugar and stir until the mixture is smooth; Allow to cool slightly;
Meanwhile, cut rest of chocolate into small pieces;
Grease mold(s) with butter and dust with powdered sugar;
Beat egg whites until stiff, adding sugar slowly towards the end;
Stir egg yolks into cooled chocolate mixture, then fold in the whipped egg whites and the chopped Lindt Surfin;
Add Curacao and pour mixture into mold(s); dust with powdered sugar, place in an oven preheated to a temperature of 180 C or 365 F and bake for about 13-20 minutes according to the size of the mold(s), test with a wooden skewer;
Dust once more with powdered sugar serve immediately with chocolate wafers.

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