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Souffle: Dark Chocolate-Banana Souffle




Source of Recipe


dominosugar.com


List of Ingredients




Dark Chocolate-Banana Soufflés:

1/3 cup - divided + more for dusting Domino Granulated Sugar

3 oz - chopped chocolate (bittersweet or semisweet)

1 - medium, very ripe, peeled banana

3 - egg whites and 1egg yolk (large eggs)


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Classic Sweetened Whipped Cream:

3/4 cup - heavy cream

2 tbsp. - Domino Granulated or Domino Light Brown Sugar

1/2 tsp. - pure vanilla extract

pinch of table salt



Recipe



Dark Chocolate-Banana Soufflés:
Heat oven to 400°F. Lightly grease six 6-ounce ramekins with cooking spray and sprinkle granulated sugar in ramekins, tilting to coat completely. Tip out excess and arrange on small jellyroll pan.

Put chocolate in medium heatproof bowl and melt in microwave or over simmering water. Set aside to cool until barely warm, about 5 minutes. Add half of the sugar, banana, egg yolk, and 1 tablespoon water; whisk until smooth and blended.

Put egg whites in medium bowl. Beat with electric mixer until soft peaks form when beaters are lifted. Continue beating while gradually adding remaining sugar. Beat until medium-firm peaks form. Whisk about a quarter of the whites into chocolate–banana mixture until blended. Add remaining whites and, using a rubber spatula, gently fold in until just blended. Spoon mixture into prepared ramekins. Bake until soufflés are puffed and jiggle when nudged, about 13 minutes. Serve immediately.

Serves 6

Make Ahead:
Put the filled, uncooked ramekins in the freezer until firm. Cover with plastic wrap and freeze for up to 1 month. To bake, heat the oven to 400°F. When the oven is hot, remove the soufflés from the freezer, unwrap, and arrange on a small jellyroll pan. Bake until the soufflés are puffed and jiggle when nudged, about 16 minutes.