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Chocolate Souffle

Source of Recipe

Hook's Pointe restaurant, Disneyland.


List of Ingredients

8 Oz (2 sticks) plus 1 tablespoon unsalted butter, softened
1/3 cup plus 2 tablespoon sugar
6 Oz (1 cup ) good-quality semisweet chocolate chips
3 large eggs
3 large egg yolks
1 teaspoon vanilla extract
1/3 cup all-purpose flour
� teaspoon kosher salt
Pistachio ice cream (if desired)
1 tablespoon chopped pistachio nuts (for garnish)
Fresh mint leaves (for garnish)



Recipe


Preheat the oven to 425 degrees F. Lightly grease and sugar six 4-ounce or five 5-ounce ramekins or souffl� cups using a total of 1 T. of butter and 2 T. of sugar.
Place the remaining butter and the chocolate chips in the top of a double boiler and heat over simmering water until melted. Stir chocolate and butter to combine, and then set aside to cool to room temperature.
In a large bowl of an electric mixer, beat the eggs, yolks and the remaining sugar on high until ribbons form between a spoon or spatula and the batter, about 5 minutes. Scrape the sides of the bowl. Add vanilla extract and beat on high for 30 seconds. Using a rubber spatula, fold in the chocolate mixture.
Divide the batter evenly into the prepared souffl� cups (should be full or nearly full). Place the cups on a baking sheet on the center rack of the preheated oven and bake for 14 to 15 minutes. Remove the ramekins from the oven and let the souffl�s sit at room temperature in the cups for 3 to 4 minutes but no more (any longer and the syrupy middle will become solid). Run a knife around the cup edges, invert souffl�s onto dessert plates, add a scoop of ice cream and garnish with chopped nuts and mint leaves.
Serves 5 to 6.