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magazine chestnut armagnac souffle with bittersweet chocolate sauce
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This larger-than-life gluten-free chocolate soufflé gets a flavor boost from nutty brown butter.
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Instead of making our own crème anglaise for this soufflé recipe, we use melted vanilla ice cream (it’s basically the same thing!).
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You can make this truffle mixture will end up on the table in whatever vessel you chilled it in, which could be a pie plate or a decorative platter—it’s your house!
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Here's a soufflé recipe by Michel Richard of Citronelle in Washington, D.C. that can stand up for itself. Whip the whites until firm, but stop before they get too stiff.
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Chocolate Soufflés with Peanut Butter Centers Recipe
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You may get six or eight soufflés out of this recipe. Older eggs will create more voluminous whipped whites, meaning more batter. Dry days (as opposed to humid weather) will help make the meringue loftier, too.
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This amazing soufflé from Måurice Luncheonette is cakey on top, pudding-y on the bottom, tart all the way through.
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