Knocked off a little Tango dark chocolate soufflé this evening, just ’cause I felt like it. And I made it with duck eggs, ’cause that’s what’s in the ‘fridge, but they separate and whip up nicely. The large yolks made for a rich dessert! Here’s the recipe. If you like your soufflé dark, cut the sugar in half (I did!)
Tango 67% Chocolate Soufflé with Duck Eggs
Ingredients
- 2 ounces Tango 67% dark chocolate (or Dancing Lion Dark Chocolate for Baking)
- 2 duck eggs
- 1/4 cup sugar
Directions
- Preheat the oven to 375F.
- Generously butter two small ramekins.
- Warm the chocolate on medium in a microwave oven or over a double boiler, stirring until just melted. Stir in the sugar a bit at a time until fully incorporated.
- Separate the eggs, placing the whites into a very clean mixing bowl.
- Gently whisk the yolks into the chocolate mixture and set aside.
- Whisk the whites (I beat ’em by hand in a copper bowl with a balloon whisk) to stiff peaks. Stir a tablespoon of the whites into the chocolate mixture, then fold a small amount of the chocolate back into the whites until barely incorporated. Delicately fold in the remaining chocolate.
- Spoon the mixture into the ramekins. Bake about 20 minutes, until large and fluffy.
I served mine with a dollop of mascarpone beaten with a pinch of sugar and a drizzle of vanilla.
Feel free to use chicken eggs if you prefer; soufflé is about technique more than it’s about ingredients!