Preheat oven to 400 degrees F. Butter three 2 cups souffle molds with a thick coating of unsalted butter. Sprinkle each mold with a tablespoon of granulated sugar and tap out the excess.
Add the chocolate and sugar to a heatproof bowl that has been placed over a saucepan of simmering water. Heat, stirring often, until the chocolate is melted (the mixture will remain grainy even after the chocolate is melted). Take the bowl off the heat and whisk in the milk until smooth. Allow the mixture to cool for about 5 minutes. Whisk in the egg yolks one at a time, and then whisk in the almond extract and amaretto liqueur.
In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a hand mixer, whip the egg whites until they hold firm peaks. Stir a quarter of the whites into the chocolate. Using a rubber spatula, gently fold in the remaining egg whites until just combined.
Transfer the batter into the prepared souffle molds, filling each mold 3/4 of the way full. Place the molds on a baking sheet and bake for 25-30 minutes, or until the souffle is puffed and a thin knife or thin kabob stick (my preferred method) inserted into the center at an angle comes out mostly clean.
While the souffles bake, make the glaze by adding all of the ingredients to a large bowl. Whisk until smooth. Drizzle each souffle with a generous spoonful of the glaze. Serve immediately.
Recipe by One Sweet Mess
Preheat oven to 200 degrees C. Butter three 470 ml soufflé molds with a thick coating of unsalted butter. Sprinkle each mold with a tablespoon of granulated sugar and tap out the excess.
Add the chocolate and sugar to a heatproof bowl that has been placed over a saucepan of simmering water. Heat, stirring often, until the chocolate is melted (the mixture will remain grainy even after the chocolate is melted). Take the bowl off the heat and whisk in the milk until smooth. Allow the mixture to cool for about 5 minutes. Whisk in the egg yolks one at a time, and then whisk in the almond extract and amaretto liqueur.
In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a hand mixer, whip the egg whites until they hold firm peaks. Stir a quarter of the whites into the chocolate. Using a rubber spatula, gently fold in the remaining egg whites until just combined.
Transfer the batter into the prepared soufflé molds, filling each mold 3/4 of the way full. Place the molds on a baking sheet and bake for 25-30 minutes, or until the soufflé is puffed and a thin knife or thin kabob stick (my preferred method) inserted into the center at an angle comes out mostly clean.
While the soufflés bake, make the glaze by adding all of the ingredients to a large bowl. Whisk until smooth. Drizzle each soufflé with a generous spoonful of the glaze. Serve immediately.
Recipe by One Sweet Mess
Pure Almond Extract
Pure Vanilla Bean Paste
