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Chocolate Soufflé
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Servings: 4
Difficulty:  6 of 10
"Offer your loved one a taste of the CIA’s light-as-air chocolate soufflé this Valentine’s or anytime of day. Dusted with a light sprinkling of confectioners’ sugar, it’s an elegant treat that’s sure to make a lasting impression."
· 1 Softened butter for greasing soufflé molds
· 10 Tablespoon(s) Granulated sugar (divided use) plus more for dusting (5T for use in Pastry Cream)
· 4 Ounce(s) Bittersweet chocolate, chopped 
· 2 Tablespoon(s) Unsalted butter 
· 5 Large egg whites 
· 1 Confectioners sugar for dusting
· 2 Egg yolks (for Pastry Cream)
· 1/3 Cup(s) All-purpose flour (for Pastry Cream)
· 1/4 Teaspoon(s) Salt (for Pastry Cream)
· 1 Cup(s) Milk (for Pastry Cream)
· 1/2 Teaspoon(s) Vanilla extract (for Pastry Cream)
Step 1: Preheat oven to 400 degrees F. Lightly grease four 6 oz soufflé molds/ramekins with the butter. Dust with granulated sugar to coat the butter evenly, emptying out any excess. Wipe the rims clean.

Step 2: In a bowl, blend 2 tablespoons of the 5T divided granulated sugar for Pastry Cream, the egg yolks, flour, and salt. Set aside.

Step 3: Heat the milk and remaining 3 tablespoons sugar in a small saucepan over medium-high heat. Bring to a boil and remove from the heat. Whisk in the vanilla extract and let cool slightly.

Step 4: Gradually add the warm milk to the egg yolk mixture, whisking constantly. Return the mixture to the saucepan over medium heat. Whisk constantly until the mixture thickens and comes to a boil, about 1½ minutes. Remove from the heat. The pastry cream is ready to use as the base for a soufflé now, or it may be properly cooled and stored for later use. To cool the pastry cream, transfer it to a bowl and place over a pan of cold water. Whisk until the pastry cream is cool, about 5 minutes.

Step 5: Melt the chocolate with 2 tablespoons butter over very low heat or in a microwave on low power. Stir until blended. Add the melted chocolate-butter mixture to the pastry cream and stir until the mixture is smooth and light.

Step 6: Whip the egg whites to medium peaks with a handheld mixer. Add one-third of the whipped whites to the pastry cream and gently fold in just until incorporated. Add the remaining egg whites and fold in just until incorporated. Divide evenly among the prepared soufflé molds on a baking sheet and bake undisturbed until the soufflés appear set but soft, 18-20 minutes.

More Info: This recipe is from The Culinary Institute of America's Baking Boot Camp, which is available for purchase at bookstores nationwide.
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