This combination has been tested time and time again. You can’t go wrong with dark chocolate and burnt caramel. The intensity of the caramel and the bittersweet chocolate matches well with the extreme contrast of the steaming hot soufflé and the chill of the ice cream. I encourage you to pour the chocolate sauce tableside into the soufflé, because it creates a pool of goodness that you’ll find your guests delightedly digging into.
- Yield: 5 Servings
- ½ recipe Dark Chocolate Soufflé batter
- 1 cup (240 ml) Three-Minute Chocolate Sauce
- 1 cup (250 g) Salty Hazelnut & Brown Sugar Crumbles
- 1 cup (240 ml) Burnt Caramel Ice Cream
- Prepare five individual soufflés, without baking, up to 6 hours in advance. Preheat the oven to 375°F (190°C). Gently place the soufflés in the center of the oven and bake for 7 to 10 minutes. While the soufflés are baking, warm up the chocolate sauce and stir to emulsify it so that it is warm and ready to go when the soufflés come out of the oven. Place 2 tbsp of the hazelnut crumble on the left side of each plate.
- After 7 minutes, check on your soufflés. They should have risen at least 1½ in (4 cm) above the tops of the ramekins. A perfectly baked soufflé will be just barely soft in the middle, so that there is a dime-size spot in the center that is just a little bit darker than the rest of the soufflé. If the soufflés are not ready when you check them, bake for another 2 to 3 minutes.
- Scoop a generous amount of ice cream on top of the crumble. When the soufflés are done, place one on each plate, opposite the ice cream. At tableside, push a serving spoon directly down into the center of each soufflé and then rotate it 90 degrees to create a well in the center. Pour about 2 tbsp chocolate sauce onto the spoon so that it slides into the soufflé. Serve immediately and enjoy.