Chocolate Mousse Soufflé with Vanilla Bean Caramel

Allergens

Dairy, Eggs

Ingredients

• 6 oz bittersweet chocolate, finely chopped
• 1/4 cup unsalted butter
• 1/2 cup granulated sugar
• 3 large eggs, separated
• 1/4 tsp salt
• 1/4 cup cocoa powder, sifted
• 1 tbsp cornstarch
• 1/2 cup heavy cream
• 2 vanilla beans, split and scraped
• Pinch of sea salt flakes

Instructions

1. Preheat the oven to 350°F (175°C). Butter six 6 ounce ramekins or soufflé dishes dust with cocoa powder.
2. In a double boiler, melt chocolate and butter together until smooth. Remove from heat and whisk in sugar and egg yolks one at a time.
3. In another bowl, mix together salt, cocoa powder, and cornstarch. Gradually add this mixture to the chocolate mixture, stirring until fully combined.
4. In a separate bowl, beat heavy cream with vanilla bean seeds until stiff peaks form. Fold into the chocolate mixture gently.
5. In another clean bowl, beat egg whites until stiff peaks form. Gently fold into the chocolate mixture.
6. Divide the mousse mixture evenly among prepared ramekins and smooth the tops. Bake for 18 20 minutes or until puffed and set. Cool on a wire rack.
7. In a small saucepan, combine sugar, vanilla bean seeds, and 3 tablespoons water. Cook over medium heat without stirring until caramel forms. Drizzle in 2 tablespoons of heavy cream at a time until desired consistency is reached. Stir in sea salt flakes.
8. To serve, drizzle caramel sauce over each soufflé and enjoy. Prep: 30 mins Cook: 20 mins Total: 50 mins

Chef’s Insight

The key to perfect soufflés is not overmixing the egg whites or overbaking them.

Notes

This recipe calls for vanilla beans, which can be costly. However, the flavor is well worth the investment.