Plated desserts

P125 Chocolate Soufflé

Made with P125 CŒUR DE GUANAJA

An original recipe by L'École Valrhona(Individual ramekin by Revol)

1 step

Recipe Step by Step


Chocolate Soufflé

60g egg yolks
300g whole milk
20g cornstarch
200g egg whites
100g sugar

Melt the P125 COEUR DE GUANAJA chocolate.

Stir a little bit of cold milk into the cornstarch and pour into the milk.

Bring to a boil.

Pour over the chocolate and smooth with a whisk.

Add the egg yolks when the pastry custard cream is at 50°C/125°F.

Meanwhile, whip the egg whites with the sugar to soft peaks, whisk a little bit of the egg whites into the chocolate mixture and fold the rest of the meringue with a rubber spatula.

Assembly and finishing

Bake in a convection oven at 190°C/360°F for 6-7 minutes according to the size of the ramekins.The anticipated result is to keep the core of the soufflé supple and soft.Store the unbaked soufflés in the fridge for few hours or in the freezer for a couple of days.