120 g of bittersweet chocolate, chopped
1 cup of milk
3 egg yolks
1/4 cup of granulated sugar
1 teaspoon of vanilla extract
3 egg whites
For the sauce
3 egg yolks
1/4 cup of granulated sugar
1/2 cup of heavy cream
3 tablespoons of strong brewed coffee
1/2 teaspoon of vanilla extract
1/2 cup of whipped heavy cream or chantilly topping
120 g of bittersweet chocolate, chopped
1 cup of milk
3 egg yolks
1/4 cup of granulated sugar
1 teaspoon of vanilla extract
3 egg whites
For the sauce
3 egg yolks
1/4 cup of granulated sugar
1/2 cup of heavy cream
3 tablespoons of strong brewed coffee
1/2 teaspoon of vanilla extract
1/2 cup of whipped heavy cream or chantilly topping
Melt the chocolate with milk in a saucepan over low heat, stirring occasionally, until smooth
Beat the mixture well for 1 minute
Separately, beat the egg yolks until light and fluffy
Add the sugar to the egg yolks and beat until combined
Gradually add the melted chocolate mixture to the egg yolks, beating until well combined
Pour the mixture into a prepared soufflé dish and bake in a water bath for 45 minutes
While the soufflé is baking, prepare the coffee sauce: Beat the egg yolks and sugar together in a small saucepan over low heat
Add the heavy cream, brewed coffee, and vanilla extract to the saucepan and stir until smooth
Heat the mixture over low heat, stirring constantly, until it thickens slightly, about 5 minutes
Remove from heat and let cool completely
To serve, top with whipped heavy cream or chantilly topping and spoon with warm soufflé and coffee sauce
This soufflé can be prepared 1 or 2 hours in advance without risk of spoilage since it's baked in a water bath
Yield: 5 servings.
