![Almond Dark Chocolate Soufflé](/on/demandware.static/-/Sites-LCNZ-Library/default/dw9b9b3e36/images/recipe/HD_PNG_LC_20200415_AU_RC_CI_r0000000000099_ENG.png)
Main INGREDIENTS
- Dairy
FOR THIS RECIPE WE LOVE TO USE
Stoneware Petite Casserole
Price reduced from
$47.00
to
$37.60
Ingredients
Method
Ingredients
Butter and sugar for dusting cocottes
- 4 oz bittersweet chocolate,
melted and slightly cooled
- ½ Tbsp unsalted butter
- ½ Tbsp flour
- ¼ cup almond milk
- ½ tsp almond extract
- 2 large egg yolks, divided
- 3 large egg whites
- Salt
- Whipped cream
- 2 Tbsp sugar
- Toasted slivered almonds, if desired
- Raspberries and mint, if desired
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Method
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1Position one of the racks in the bottom third of the oven and preheat to 400°F.
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2Butter the cocotte and dust with sugar, tilting to evenly coat the bottom, sides, and rim.
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3In a small heavy bottomed saucepan, melt the butter over medium heat. Add the flour and stir constantly until completely smooth and incorporated. Pour the almond milk in a thin stream while whisking. Keep whisking for about 3-5 minutes, until the sauce thickens. Remove from heat and whisk
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4in almond extract and a pinch of salt. Scrape into a large bowl and stir in the melted chocolate. Add the egg yolks 1 at a time, whisking well after each addition. Set aside.
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5With an electric mixer, whisk the egg whites with a pinch of salt until peaks form. Slowly add sugar and continue mixing until eggs are shiny and stiff. Use a silicone spatula to fold ¼ of the whipped whites into the chocolate base.
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6Fold in the remaining whites in two additions, being careful not to deflate. Transfer to the cocotte.
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7Place the cocotte on a baking sheet and place in the oven. Immediately reduce the oven to 375°F. Bake until puffy and very slightly jiggly in the center, about 25-30 minutes. Serve immediately with whipped.