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Chocolate Gingerbread Souffle with Chocolate Cream Sauce Recipe from Victoria and Albert's, Grand Floridian


Gingerbread Souffle:
6 tablespoons butter, divided
1 1/2 cups sugar, divided
9 oz bittersweet chocolate (60% cacao)
2 cups whole milk, divided
3/4 cup all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
10 egg yolks
10 egg whites

Chocolate Cream:
1/3 cup sugar
1 1/2 cups heavy cream
9 oz bittersweet chocolate (60% cacao)
1 1/2 teaspoons butter
2 teaspoons cognac

Yield: 6 - 8 servings


For gingerbread souffle:

Place baking stone or heavy-gauge cooking sheet in oven. Preheat to 375°F.

Melt 3 tablespoons butter and brush the insides of six 4 1/2 oz (or 8 4oz) oven-proof ramekins. Coat with 1/2 cup sugar and shake off excess; set aside.

Melt the chocolate in a heatproof bowk over simmering water; set aside.

Combine 1/3 cup of milk with flour, ginger, allspice, cinnamon, and niutmeg in a medium saucepan. Whisk until smooth.

Add remaining milk, remaining 3 tablespoons butter, and 1/2 cup sugar; bring to boil, whisking vigorously. Continue to whisk about 5 minutes, until batter pulls away from the sides of the saucepan. Remove from heat and add melted chocolate and egg yolks, mixing until smooth. Set aside.

Whip egg whites and remaining 1/2 cup sugar until stiff peaks form. Fold into chocolate mixture.

Fill molds to about 1/8 inch below the rim. Place ramekins on heated baking stone or cookie sheet, allowing several inches between each ramekin. Bake in middle of oven until puffed and crusted on top but still jiggly in center, 18 to 20 minutes.

For chocolate cream:

While souffle is baking, bring sugar and cream to boil in a medium saucepan over medium heat. Remove from heat, add chocolate, and whisk until completely melted.

Add butter and cognac and whisk continually over low heat until mixture begins to boil. Remove from heat and keep warm in a double boiler until souffles are ready to serve.

To serve:

Using a spoon, make a split in each souffle and drizzle with warm chocolate sauce. Serve immediately.



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