A soufflé to make the Easter Bunny smile 

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(Editor”™s note:  Here”™s a variation on everyone”™s favorite Easter dessert ”“ something with chocolate. Tea expert and Westfair contributor Ellen Easton challenges us with her take on the chocolate soufflé : ) 

Soufflé au Chocolat ©Ellen Easton 

Ingredients:  

2 tablespoons unsweetened butter, melted 

2 tablespoons all-purpose flour 

¾ cup warmed milk 

2 ounces bitter chocolate 

2 tablespoons water 

6 tablespoons granulated sugar 

3 large eggs, separated  

1 teaspoon pure vanilla extract (Nielsen Massey Madagascar Bourbon Vanilla if available)  

Powdered sugar for decoration 

Directions: 

Preheat the oven to 350 degrees Fahrenheit. Butter the bottom and sides of a 1 ½-quart-high baking dish, or ramekins, dusted with granulated sugar. Prepare a roasting pan with 1 inch of hot water. 

Using a double boiler, fill the bottom pan with one inch of water, making certain the water does not touch the bottom of the top pan. Place the chocolate into the top pan. (Do not cover.) On a low to medium heat, melt the chocolate and set it aside.  In another bowl set in the double boiler, melt the butter. Slowly blend in the flour and sugar, stirring until the mixture is smooth.  Add in the warm milk and vanilla extract, continuing to cook this until thickened.  The mixture should coat a wooden spoon without dripping. Gently beat the egg yolks by hand and add into the mixture. Cook and stir for one minute. Remove the mixture from the heat.  Blend in the melted chocolate. Set aside to cool slightly.   

While this is cooling, beat the egg whites on high until stiff, soft peaks form.  Gently fold in the beaten egg whites into the thickened mixture.  Do not “break” the air out of the egg whites, as the air is what will make the soufflé light. 

Pour the batter into the baking dish, or ramekins, and set the baking dish into the roasting pan. Place this into the oven and bake for 30 minutes. Do not open the oven door while baking as it will cause the soufflé to fall.  Remove the soufflé from the oven and serve it immediately. Enhancers include powdered sugar; whipped cream; chocolate, orange or raspberry sauce; or vanilla or other ice cream.  Serves 6. 

(Note:  The chocolate batter may be prepared in advance and stored in an airtight container for two days. When you remove it from the refrigerator, add the stiffened egg whites and bake the soufflé to serve immediately.)