Chocolate Souffle with Vanilla Sauce

I just go a beautiful Revol french porcelian souffle dish and couldn't wait to make a souffle in it.  Souffles are just so light and fluffy.  I love them and will be making many more.  The first one is a chocolate souffle.  I used a recipe from "bon appetit desserts" book.  Here are the ingredients and the steps to creating a perfect souffle.

Ingredients:
5 Oz of bittersweet chocolate chopped
1 Tbls unsalted butter
1/4 cup sugar
3 Tbls sugar
2 Tbls flour
1 tsp unsweetened cocoa powder
3/4 cup whole milk
1/4 Vanilla extract
4 Large Egg yolks
5 Large Egg Whites at room temperature
1/4 tsp kosher salt

Set the butter and bitterseet chocolate aside in a large bowl.  Whisk together the 1/4 cup of sugar, flour and cocoa in a small bowl and set aside.

In a small sauce pan bring the milk with vanilla to a boil.  Pour the hot milk and vanilla into the sugar mixture.  Whisk together and return to the sauce pan.  Heat over medium heat stir constantly until the mixture thickens.  This take just a couple of minutes.

Pour this mixture into the chocolate and butter and whisk together then add the egg yokes.  Whisk together until smooth and creamy.

Butter the 2 quart souffle dish.  Preheat the oven to 425 degrees.

Whisk the egg whites with a stand mixer.  As the whites start to turn white and froth gradually add the 3 tablespoons of sugar and then the salt.  Whip until soft peaks form.

Fold about 1/3 of the mixture into the chocolate mixture until completely folded in.  Add the remaining egg whites and fold into the mixture.  Don't overfold.  There may still be some white streaks.  Scrape into the souffle dish.

Put in the preheated oven and immediately turn the heat down to 375 degrees.  Bake for 35 minutes.  The top should form cracks.

Spoon into small bowls and ladle the vanilla sauce over the top and serve.

Vanilla Sauce Ingredients:
1 Cup Whole milk
1 Cup Heavy Cream
1/2 Cup Sugar,  Divided in half
1/2 tsp of Vanilla Extract
4 Egg Yolka

In a small sauce pan bring the milk, cream and one half the sugar to a boil.  Mix the other half of the sugar and the egg yolks together in a medium bowl.  Once the milk and cream mixture boils very slowly whisk into the egg yolk mixture.  Return to the sauce pan and low heat.  Stir constantly until the mixture thickens.  Do not let the mixture boil.  The sauce will start to separate and curdle. (form lumps)  If there is only a small amount of separation you can pour through a sieve to get rid of the lumps.

Enjoy!