Chocolate Souffle Recipe from Hook's Pointe, Disneyland Hotel
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Ingredients
8 oz (2 sticks) plus 1 Tbsp unsalted butter, softened
1/3 cup plus 2 Tbsp sugar
6 oz (1 cup) good-quality semisweet chocolate chips
3 large eggs
3 large egg yolks
1 tsp vanilla extract
1/3 cup all-purpose flour
1/4 tsp kosher salt
Pistachio ice cream (if desired)
1 Tbsp chopped pistachio nuts (for garnish)
Fresh mint leaves (for garnish)
Yield: 5-6 servings
Method
Preheat the oven to 425 °F.
Lightly grease and sugar six 4oz or five 5oz ramekins or souffle cups using a total of 1 Tbsp of butter and 2 Tbsp of sugar.
Place the remaining butter and the chocolate chips in the top of a double boiler and heat over simmering water until melted. Stir chocolate and butter to combine, and then set aside to cool to room temperature.
In a large bowl of an electric mixer, beat the eggs, yolks and the remaining sugar on high until ribbons form between a spoon or spatula and the batter, about 5 minutes. Scrape the sides of the bowl. Add vanilla extract and beat on high for 30 seconds. Using a rubber spatula, fold in the chocolate mixture.
Divide the batter evenly into the prepared souffle cups (should be full or nearly full). Place the cups on a baking sheet on the center rack of the preheated oven and bake for 14 to 15 minutes.
Remove the ramekins from the oven and let the souffles sit at room temperature in the cups for 3 to 4 minutes but no more. Run a knife around the cup edges, invert souffles onto dessert plates, add a scoop of ice cream and garnish with chopped nuts and mint leaves.
