Babson College Executive Chef Alex T. Brugger created a Callebaut Chocolate Soufflé for his dessert course at Chef’s Plate 12 in Boston, MA on Monday, September 19 2016.
INGREDIENTS
- 1 lb. Callebaut Chocolate Chips
- 1 lb. Butter, Unsalted (Cubed)
- 10 ea. Eggs, Large
- 2 tsp. Orange Zest
- 3 tbs. Flour, All Purpose
- 1 cup Sugar
- ½ tsp. Kosher Salt
DIRECTIONS
- In double boiler, melt butter, chips, and orange zest together. Set aside.
- Combine remaining ingredients in a mixing bowl, whisk well. Add eggs to chocolate slowly (2 or 3 at a time). Add until completely combined.
- Line as many 8 oz ramekins needed with butter and sugar rims. Fill 3/4 full and leave at room temp until ready to fire.
- Bake on high fan at 425 o F for 13-15 minutes.
Find out more about Executive Chef Alex T. Brugger at his CHEF’S ROLL profile or click below for the full Chef’s Plate 12 event recap.
