Recipe by Chef Jeff Merry, Boston Division
- 4 Tbsp unsalted butter
- 8 oz bittersweet chocolate, finely chopped (should be 70% cocoa)
- 3 large eggs yolks
- 1/2 cup + 2 Tbsp sugar
- 8 large egg whites, room temperature
- 3 Tbsp room temperature water
- 1 tsp vanilla extract
- 1/4 tsp salt
- Preheat oven to 400°F. Prepare the soufflé dishes by brushing inside with melted butter and coat the inside with sugar. Shake out excess sugar.
- Melt the chocolate and butter using a double-boiler, stirring occasionally, until completely smooth. Remove the chocolate from heat and stir in the vanilla and salt.
- Use a tabletop mixer with whisk attachment to whisk egg yolks and water together until frothy. Add 2 Tbsp of sugar and continue until ribbons start to form. Fold egg yolks into chocolate. Using a spatula combine the 2 ingredients.
- Place egg whites in a bowl and using a tabletop mixer with whisk attachment beat until they become frothy. Gradually add sugar and beat until stiff peaks form.
- Scoop about 1/3 of the beaten egg whites into the bowl with the chocolate base. Stir until completely blended.
- Gently fold the egg whites, 1/3 at a time into the base.
- Divide the soufflé batter between the prepared ramekins and place on sheet pan.
- Bake until the soufflé rises about 1 1/2 inches from rim, about 18 to 20 minutes. Remove from oven and serve immediately.