Milk Chocolate Soufflés With Nougat Whip

Serves: 5

Citlalli Gibson

1 January 1970

Based on User reviews:

56

Spice

49

Sweetness

50

Sourness

39

mins

Prep time (avg)

5.8

Difficulty

Ingredients:

340 g

Milk Chocolate (high-quality)

1 cup

Heavy Whipping Cream (chilled)

2 large

Egg Yolk

1

Salt (pinch of)

6 large

Egg White (room temperature)

2 tbsps

Sugar

1 large

Egg White (room temperature)

1.5 tbsps

Honey

1 tbsp

Amaretto

1 cup

Whole Almonds (toasted, chopped)

Directions:

1

For soufflés: Butter eight 3/4-cup soufflé dishes; sprinkle with sugar, tilting cups to coat completely and tapping out any excess

2

Arrange prepared soufflé dishes on large baking sheet

3

Combine chocolate and cream in large metal bowl

4

Set bowl over saucepan of barely simmering water and stir until chocolate is melted and mixture is smooth

5

Remove bowl from over water

6

Stir egg yolks and salt into chocolate mixture

7

Using electric mixer, beat egg whites in another large bowl until soft peaks form

8

Gradually add 2 tablespoons sugar, beating until semi-firm peaks form

9

Using rubber spatula, fold 1/4 of beaten egg whites into chocolate mixture to lighten

10

Fold remaining egg whites into chocolate mixture in 2 additions

11

Divide chocolate mixture among prepared soufflé dishes, filling dishes completely

12

DO AHEAD: Can be made 2 days ahead

13

Refrigerate uncovered until cold, then cover and keep chilled

14

Butter eight 3/4-cup soufflé dishes; sprinkle with sugar, tilting cups to coat completely and tapping out any excess

15

Arrange prepared soufflé dishes on large baking sheet

16

Combine chocolate and cream in large metal bowl

17

Set bowl over saucepan of barely simmering water and stir until chocolate is melted and mixture is smooth

18

Remove bowl from over water

19

Stir egg yolks and salt into chocolate mixture

20

Using electric mixer, beat egg whites in another large bowl until soft peaks form

21

Gradually add 2 tablespoons sugar, beating until semi-firm peaks form

22

Using rubber spatula, fold 1/4 of beaten egg whites into chocolate mixture to lighten

23

Fold remaining egg whites into chocolate mixture in 2 additions

24

Divide chocolate mixture among prepared soufflé dishes, filling dishes completely

25

DO AHEAD: Can be made 2 days ahead

26

Refrigerate uncovered until cold, then cover and keep chilled

27

For nougat whip: Using electric mixer, beat egg white in medium bowl until soft peaks form

28

Gradually add honey, beating until soft peaks form, about 3 minutes

29

Combine cream and amaretto in another medium bowl and beat until thick and soft peaks form

30

Fold whipped cream mixture and almonds into meringue

31

DO AHEAD: Can be made 2 hours ahead

32

Cover and chill

33

Position rack in center of oven and preheat to 400°F

34

Bake soufflés on baking sheet until puffed and tops feel firm, about 16 minutes if at room temperature and about 18 minutes if chilled

35

Serve soufflés immediately, passing nougat whip alongside

36

Using electric mixer, beat egg white in medium bowl until soft peaks form

37

Gradually add honey, beating until soft peaks form, about 3 minutes

38

Combine cream and amaretto in another medium bowl and beat until thick and soft peaks form

39

Fold whipped cream mixture and almonds into meringue

40

DO AHEAD: Can be made 2 hours ahead

41

Cover and chill

42

Position rack in center of oven and preheat to 400°F

43

Bake soufflés on baking sheet until puffed and tops feel firm, about 16 minutes if at room temperature and about 18 minutes if chilled

44

Serve soufflés immediately, passing nougat whip alongside