Chocolate and Drambuie Soufflé
This is an unusual flavor combination, bittersweet chocolate and Drambuie. One taste and you wonder why it isn’t much more common! Quickly baked, the soufflés rise in their molds; whisk off the paper collars and they come straight to the table.
- For lining soufflé molds:
- Soft unsalted butter - 2 tablespoons
- Sugar - 1/3 cup
- Milk - 1 cup
- Bittersweet Chocolate - 1-1/2 ounces, chopped
- All-Purpose Flour - scant 2/3 cup
- Unsalted Butter - 2 ounces
- Egg Yolks - 5
- Drambuie - 1/8 cup
- Egg Whites - 7
- Sugar - 2/3 cup
- Confectioner’s sugar for dusting
Butter the soufflé molds completely, right to the top. Put sugar in each mold and turn it slowly so the sugar sticks to all the butter. Dump out any excess sugar. Set aside in a cool place.
Place the milk and chocolate in a saucepan and bring to a boil over medium heat.
While the milk and chocolate are heating, in a small saucepan, mix the flour and butter into a beurre manie (paste). Place over medium heat and bring to a boil; whisk to blend thoroughly and cook for 1 minute, continuing to whisk. Remove from heat and add egg yolks, whisking vigorously as you add. Mix in the Drambuie. Place this mixture, now called panada, in a large mixing bowl and cover with plastic wrap.
Preheat the oven to 375 F. Place the egg whites in a separate mixing bowl and whisk until soft peaks form. Continue whisking and add the sugar gradually; whisk until stiff peaks form. Fold in one third of the egg whites into the panada until a smooth mixture is obtained. Add the remaining egg whites and fold in very gently until blended. Fill the prepared soufflé molds with the mixture and level with the back of a knife. Tie strips of parchment paper around the tops of the molds with butcher’s string, extending them 2 inches above the tops.
Place the soufflés on a baking sheet and bake for 6 to 7 minutes. Remove from oven, remove paper strips, dust with confectioner’s sugar, and serve immediately.