White Chocolate and Cacao Nib Soufflés
Cacao nibs give the flavor of chocolate without added sweetness, and they’re a great side texture to this airy soufflé.
Recipe information
Yield
serves 4 on it¿s own or 12 as part of fourplay
Ingredients
For the Soufflés
To Serve
Preparation
For the Soufflés
Step 1
Heat the oven to 400°F or 375°F on convection. Butter and sugar four 6-ounce ramekins or twelve 2-ounce ramekins. Place 2 drained Brandied Cherries in each ramekin.
Step 2
Put the chocolate in a glass bowl and microwave for 30 seconds. Stir, then microwave another 30 seconds. The chocolate may not be completely melted. Bring the cream to a boil in a small saucepan.
Step 3
Pour one-third of the hot cream into the center of the chocolate. Use a heatproof rubber spatula to stir, starting in the center and gradually working out. Pour in another third of the cream and continue to stir from the center out. Add the remaining cream and stir, from the center out, until the mixture is completely smooth.
Step 4
In the bowl of a standing mixer fitted with the whisk, combine the egg whites with the egg white powder, a tiny pinch of cream of tartar, and 1 tablespoon of the sugar. Beat the whites at medium speed while you make the sugar syrup.
Step 5
Place the remaining sugar in a small saucepan (a butter warmer is good here). Drizzle in a tablespoon or so of water. Mix with your fingers until the sugar is like wet sand. Cook over medium-high heat until the syrup reaches 250°F.
Step 6
With the mixer still at medium speed (the egg whites should be holding whip marks, like whipped cream, at this point), pour the syrup in a steady stream into the whites, avoiding the whisk and the sides of the bowl. Turn the speed to high and beat the whites until the sides of the bowl feel only slightly warm.
Step 7
Transfer the chocolate mixture to a large, wide bowl and fold in the cacao nibs. Fold in about one-quarter of the egg whites to lighten the mixture, then fold in the remaining egg whites carefully, so you maintain their volume and lightness.
Step 8
Fill a pastry bag with the soufflé batter and pipe into the ramekins. Wet your finger and pat down any peaks. Set the ramekins on a baking sheet and bake until risen and just starting to brown on top. Small soufflés will take 5 to 6 minutes. Larger ones will take 12 to 18 minutes.
To Serve
Step 9
Serve the soufflés immediately, with some cherries and a pitcher of the crème anglaise. Garnish with some nibs, if desired.
make it simpler
Step 10
Buy the Brandied Cherries.
