Featuring Oliver’s Espresso Balsamic
6 tbsp strong espresso
10 oz bittersweet chocolate
6 tbsp granulated sugar, plus 4 tbsp
1 tbsp Oliver’s Espresso Balsamic
1 tbsp Oliver’s Chocolate Balsamic
8 egg whites
6 egg yolks
Butter and extra granulated sugar to coat ramekins
2 tbsp powdered sugar as a garnish
Preheat oven to 400°F.
Butter the insides of the ramekins then pour in 4 tbsp of sugar, pouring it out slowly while
turning the ramekin to coat all the way up and evenly. Set aside.
Melt the chocolate in a double boiler on low heat until smooth. Remove from heat and quickly
beat the yolks into the melted chocolate. Continue to stir while adding the espresso. Set aside.
In a clean, dry mixing bowl, whip the egg whites until frothy. Add the 3 tbsp granulated sugar
and beat until they hold a soft peak.
Immediately fold the beaten whites into the chocolate, gently. Refrigerate for 1 hour.
Fill the ramekins with the batter, just to the top, place on a cookie sheet and bake 12-15 minutes
or until soufflés rise and have a cap on top. Remove from oven, plate, sprinkle with powdered
sugar, then cut into the top with 2 forks and add cream. Serve immediately.
For the Black Cherry Balsamic cream:
1 pt heavy cream
1/2 cup fine sugar
2 tbsp Oliver’s Black Cherry Balsamic
In a mixing bowl, whip the cream on high until peaks start to form. Slowly add the sugar until
incorporated, then add the Black Cherry Balsamic and continue beating until stiff peaks form.
Keep in refrigerator until ready to use.