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Blackberry Soufflé with Molten Chocolate Filling

8 servings

Susan Walter / Consulting Chef

For the Molten Chocolate Cream Filling:
    • 2 tsp. The Perfect Purée Blackberry Puree, thawed
    • 4 oz. bitter chocolate
    • 3/4 cup heavy cream
Method for the Molten Chocolate Cream Filling:
1. Chop chocolate into small pieces.
2. Heat cream to a simmer. Remove from heat.
3. Whisk chocolate into hot cream until melted.
4. Whisk in Blackberry Puree. Pour into a 8″x8″ dish and chill.
5. When chilled, form into small balls with a tiny ice cream scoop or melon ball cutter.
6. Reserve in freezer until needed to complete recipe.
For the Blackberry Soufflé:
    • 1 1/4 cups The Perfect Purée Blackberry Puree, thawed
    • 1/2 cup sugar
    • 5 eggs, separated
    • 2 oz. flour
    • 1/2 tsp. vanilla
Method for the Blackberry Soufflé:
1. Preheat oven to 450°F.
2. Prepare 8 – 5 oz. ramekins by brushing with butter and sugar.
3. Whisk 1/4 cup sugar together with egg yolks, vanilla and Blackberry Puree. Quickly whisk in flour, taking about 5 seconds.
4. In a separate bowl, whisk egg whites with remaining 2 tbsp. sugar until firm.
5. Whisk 1/2 egg whites into fruit mixture. Fold remaining beaten egg whites into fruit mixture. Place about 1/2 cup in each ramekin (about 1/2 full), add the Molten Chocolate Center, fill soufflé dish to 3/4 full with more soufflé mixture.
6. Place in oven for 14-18 minutes.