The holiday season calls for decadence and excess- making these chocolate soufflés with bourbon caramel sauce the perfect dessert for any and all holiday gatherings. Don’t let the soufflé part intimidate you- just have confidence with your egg whites and everything will turn out delicious. And even if you screw up the whole soufflé, don’t despair. A big dollop of whipped cream and a generous pour of bourbon caramel sauce solve all problems.
- 3 oz unsweetened chocolate
- 10 tablespoons sugar
- 4 tablespoons butter
- 4 tablespoons flour
- 1 teaspoon salt
- 355 mL milk
- 6 whole eggs , separated
- 2 teaspoons pure vanilla extract
1. Butter 1 1/2 quart soufflé dish and sprinkle with sugar.
2. In a saucepan heat chocolate, 2 T. sugar and 2 T. hot water. Set aside.
3. Melt butter then stir in flour and salt cooking over low heat for several minutes. Gradually stir in milk and cook to boiling point stirring well. The sauce will become smooth, then blend in chocolate.
4. Beat the egg yolks. Stir in a little bit of the chocolate sauce, mix it well then pour the yolks back into the saucepan. Stir in the vanilla and set aside to cool.
5. Preheat oven to 300 degrees Fahrenheit.
6. Beat the egg whites until frothy then slowly add the remaining sugar. Continue to beat whites until stiff but not dry.
7. Stir 1/4 of the whites into the cooled chocolate sauce. Fold in the remaining whites.
8. Spoon into individual soufflé dishes and bake for 35 to 40 minutes. Serve immediately out of the oven with caramel bourbon sauce on the side.
Bourbon Caramel Sauce
- 402 g sugar
- 4 oz water
- 1 tablespoon light corn syrup
- 237 mL heavy cream
- 118 mL bourbon
1. In a medium saucepan, bring the sugar, water and corn syrup to a boil over high heat.
2. Cook until the sugar is dissolved, washing down the side of the pan with a wet pastry brush.
3. Continue cooking, without stirring (just swirl the pan in circular motions), until an amber caramel forms, about 6 minutes.
4. Remove from the heat and carefully stir in the cream. Let cool for 1 minute, and then stir in the bourbon.
5. Bring the mixture to a boil over moderate heat and cook, stirring, for 1 minute.
6. Let the caramel sauce cool slightly and serve warm or at room temperature.
Serve the soufflés straight out of the oven with fresh whipped cream and the warm bourbon sauce drizzled over.
Read the full post on Bachelor Kitchen.