Chocolate Soufflé with Ganache
Ingredients
Ganache
- 1 quart heavy cream
- 1 pound 8 ounces dark chocolate, chopped
Chocolate Soufflé
- 1½ ounces bread flour
- 1½ ounces butter
- 1 ounce cocoa powder
- 1 cup milk
- 4 ounces egg yolks
- ¼ cup Bailey’s Irish Cream
- 5 ounces bittersweet chocolate
- 4 ounces egg whites
- ¼ cup sugar
Instructions
Ganache
- Bring the heavy cream to a boil.
- Pour over the chopped chocolate and stir until smooth.
Chocolate Soufflé
- Beat the flour, butter, and cocoa together until smooth.
- Warm the milk and slowly add it to the flour mixture until incorporated.
- Return the mixture to the stove and cook until slightly thickened. Cover and let stand for 5 minutes.
- Stir in the egg yolks, Bailey’s Irish Cream, and bittersweet chocolate until smooth.
- Beat the egg whites and sugar until soft peaks form. Fold into the chocolate mixture.
- Butter four 6 ounce soufflé dishes and coat with sugar, shaking out the excess.
- Fill each ramekin, leaving a ¼ inch rim at the top.
- Bake at 400°F for 17 minutes.
- Serve immediately with the ganache.
