Aphrodisiac Chocolate Soufflé with Raspberry-Lavender Coulis

Allergens

Eggs, Dairy

Ingredients

• 3.5 oz bittersweet chocolate, finely chopped 1/4 cup unsalted butter 3 large eggs, separated 2 tablespoons granulated sugar 1/4 teaspoon sea salt 1/4 cup all
• purpose flour Raspberry
• Lavender Coulis: 1 cup fresh raspberries 1 tablespoon dried culinary lavender 1/4 cup granulated sugar 1 tablespoon lemon juice

Instructions

1. Preheat oven to 375°F (190°C). Grease four 6 ounce soufflé dishes and dust with cocoa powder. Set aside.
2. In a double boiler, melt chocolate and butter until smooth. Remove from heat and whisk in egg yolks, one at a time. Stir in sugar, salt, and flour until well combined.
3. In a separate bowl, beat egg whites until stiff peaks form. Fold half of the egg whites into the chocolate mixture, then gently fold in the remaining half.
4. Divide the batter evenly among prepared soufflé dishes, smoothing the tops with a spoon or offset palette knife. Bake for 15 20 minutes, or until the soufflés have risen and the edges are firm but the centers are slightly wobbly.
5. While the soufflés bake, prepare the raspberry lavender coulis: In a saucepan, combine raspberries, lavender, sugar, and lemon juice. Cook over medium heat until the mixture thickens and becomes a deep red color. Strain through a fine mesh sieve to remove seeds and set aside.
6. Once the soufflés are baked, remove from oven and serve immediately with a generous spoonful of raspberry lavender coulis on top.

Chef’s Insight

The secret to a perfect soufflé is to not overmix the batter, allowing air pockets to form and rise during baking.

Notes

This recipe requires a double boiler and soufflé dishes.