Chef Aaron Claxton

One of Chef Aaron's favorite desserts is a Bitter Chocolate Hot Soufflé laced with Tia Maria Liquor. "It has an extremely light texture, is rich in flavor and when served straight from the oven is a pure delight to savor. And it's simple to prepare!"

Bitter Chocolate Hot Soufflé (makes 8 individual soufflés)

Ingredients

Preparation

1. Preheat oven to 350 degrees (Farenheit).
2. Place chocolate and butter in medium bowl.
3. Whisk 1/4 cup sugar, flour, and cocoa powder in small bowl.
4. Bring milk and vanilla to boil in heavy small saucepan.
5. Gradually whisk hot milk mixture into sugar mixture to blend. Return mixture to same saucepan.
6. Cook over medium-high heat until thick paste forms, stirring constantly.
7. Scrape mixture into bowl with chocolate and butter; stir until chocolate is melted (mixture may look a little curdled).
8. Add egg yolks and whisk until mixture looks shiny and creamy.
9. Cover with plastic wrap directly onto surface and cool until room temperature.
10. Butter eight individual soufflé dishes; dust with sugar.
11. Beat egg whites until frothy. Gradually add 3 tablespoons sugar, beat just until soft peaks form.
12. Fold 1/3 of whites into soufflé mix -- until well combined. Gently fold in remaining egg whites just to blend.
13. Divide mixture among prepared dishes. Place dishes in a tray containing 1 inch of water (Bain Marie) and onto a baking sheet.
14. Bake soufflés until risen above the rim of dish, and edges are set, (about 12 minutes).
15. Dust with liberal amounts of icing sugar and serve immediately.