Bailey's Souffle with Chocolate Sauce
1/4 cup whole milk
1/4 cup heavy cream
2 tablespoons granulated sugar
1 tablespoon unsalted butter
4 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
2 cups whole milk
1 vanilla bean, split lengthwise
3 large egg yolks
2 large whole eggs
6 tablespoons superfine granulated sugar
1/3 cup all-purpose flour
1 tablespoon plus 1 teaspoon
1/3 cup Baileys Irish Cream liqueur (or to taste)
2 tablespoons unsalted butter
1/2 cup granulated sugar, plus more for dusting interior of molds
9 large egg whites, at room temperature
1. Make sauce: In medium saucepan, combine milk, cream, sugar and butter and bring to gentle boil over medium-high heat. Remove from heat and add chopped chocolate. Let stand for 30 seconds to melt chocolate; whisk until smooth. Whisk in vanilla extract. (Sauce may be stored, covered, in refrigerator for up to 2 weeks. Rewarm before using.)
2. Make soufflé: Place milk in medium saucepan. Using paring knife, scrape tiny vanilla bean seeds into milk, along with pod. Over medium-high heat, bring milk to gentle boil. Remove from heat and remove vanilla bean pod. In medium bowl, whisk together yolks, eggs, and superfine sugar until well combined and lightened in color. Whisk in flour and cornstarch until blended. Gradually whisk in hot milk. Return entire mixture to saucepan and cook over medium heat, whisking constantly, until mixture thickens and starts to boil. Let boil for another minute. Remove from heat and transfer to medium bowl. Place bowl in larger bowl of ice water and whisk until completely cool. Whisk in Baileys liqueur.
3. Position rack in center of oven and preheat to 325°F. Melt butter and brush interior of six 5-ounce ramekins with thin layer. Dust interiors with sugar.
4. In clean bowl of electric mixer, using whisk attachment, beat egg whites at high speed until soft peaks form. Gradually add 1/2 cup sugar and beat until stiff and glossy. Stir about 1 cup of meringue into soufflé base. Gently fold in remaining meringue. Spoon mixture into ramekins, filling them 2/3 to 3/4 of way to top. Smooth top with a small, offset metal spatula so that it is level on each soufflé. Bake for 12-16 minutes, until soufflés have risen 2" above rim and are lightly browned. Serve immediately with chocolate sauce poured into center of each.
Adare Manor Hotel & Golf Resort, Adare, County Limerick, Ireland; phone (011)353-61-396566, e-mail website www.adaremanor.com.
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