Skip navigation
Rose Kennedy's Chocolate Souffle

Rose Kennedy's Chocolate Souffle

From: Executive chef Neil Connolly, Doc's Restaurant, Orlando, FL.

Yield: 4 servings.

3 Tbsp. whole butter
1 cup granulated sugar
5 Tbsp. all-purpose flour
1/4 cup cocoa powder
1 cup whole milk
6 large eggs, separated
1 pinch of cream of tartar
pinch of salt 3 oz. semi-sweet chocolate, melted
4 Tbsp. brandy

In a small sauce pot, add 1/2 cup of sugar, 5 Tbsp. flour, a pinch of salt, 1/4 cup cocoa powder and 1 cup whole milk. On a high flame, continue whipping until it becomes a paste and sticks to the side of the pot, about 3-4 minutes.

Remove from sauce pot and scrape into medium-sized bowl. Whip in 2 Tbsp. butter, 6 egg yolks, 3 oz. semi-sweet chocolate, melted, and 4 Tbsp. brandy.

Preheat oven to 400°F. Using 1 Tbsp. butter, rub the sides and bottom of 4-oz. to 8-oz. soufflè dishes. Dust the bottom and sides with granulated sugar.

Whip egg whites with remaining sugar and pinch of cream of tartar to form soft peaks. Fold 1/3 of the egg whites into soufflè paste until it is incorporated. Then fold in remaining egg whites.

Pour mixture into soufflè dishes nearly to the top of the dish. Bake on middle shelf of

400°F conventional oven for 15 minutes, 20 minutes in a convection oven. Serve immediately with a raspberry sauce, whipped cream, mint, and a red pulled sugar rose.