Valentine souffle from Liaison College

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Nothing says romance like a souffle. Chef Steve Djerfi from Liaison College is here with some tips on making your own souffle for your loved one.

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COCOA COGNAC SOUFFLE
(Serves 4)

Ingredients:

Bowl #1 ~
2tsp Butter
8 oz Lindt Dark Chocolate OR Semi-Sweet Baking Chocolate
¼ cup Hennessy OR (Brandy of Choice)
3 Egg Yolks
¼ cup Sugar

Bowl # 2 ~
4 Egg Whites
¼ tsp Cream of Tartar
¼ cup Sugar

Icing sugar for dusting….

Instructions:

1. Preheat oven to 400°F
2. Butter 4 Ramekins and dust them lightly with sugar
3. Over a double boiler, melt the Butter, Chocolate and the Hennessy Brandy together.
4. Once this is melted, remove from the heat. (Bowl #1) Now whisk together ¼ cup sugar and egg yolks then add this whisked mixture to the chocolate mixture.
5. In a clean, separate bowl (Bowl #2) whisk together the egg whites and cream of tartar until it becomes “foamy”. Then add ¼ cup sugar and continue to whisk until it forms “stiff peaks”.
6. Now fold in the contents from Bowl #2 into the chocolate mixture until evenly incorporated.
7. Pour this mixture now into the prepared ramekins.
8. Place in the oven immediately and bake for 20-25 minutes or until the soufflé has risen and has a firm crust.
9. Dust with icing sugar and serve with fresh berries of your choice.