Cacao nibs give the flavor of chocolate without added sweetness, and they’re a great side texture to this airy soufflé.

　　

Ingredients

serves 4 on it¿s own or 12 as part of fourplay

　　

For the Soufflés

Brandied Cherries (page 246)

　　4 ounces (112g) white chocolate (preferably Valrhona), finely chopped

　　1/4 cup (60g) heavy cream

　　2 large egg whites

　　1 tablespoon (6g) egg white powder

　　Cream of tartar

　　1/4 cup plus 2 generous tablespoons (75g) sugar

　　2 tablespoons (12g) cacao nibs

　　

To Serve

Brandied Cherries (page 246)

　　Black Peppermint Crème Anglaise (page 269)

　　Cacao nibs (optional)

　　

For the Soufflés

Step 1

Heat the oven to 400°F or 375°F on convection. Butter and sugar four 6-ounce ramekins or twelve 2-ounce ramekins. Place 2 drained Brandied Cherries in each ramekin.

　　

Step 2

Put the chocolate in a glass bowl and microwave for 30 seconds. Stir, then microwave another 30 seconds. The chocolate may not be completely melted. Bring the cream to a boil in a small saucepan.

　　

Step 3

Pour one-third of the hot cream into the center of the chocolate. Use a heatproof rubber spatula to stir, starting in the center and gradually working out. Pour in another third of the cream and continue to stir from the center out. Add the remaining cream and stir, from the center out, until the mixture is completely smooth.

　　

Step 4

In the bowl of a standing mixer fitted with the whisk, combine the egg whites with the egg white powder, a tiny pinch of cream of tartar, and 1 tablespoon of the sugar. Beat the whites at medium speed while you make the sugar syrup.

　　

Step 5

Place the remaining sugar in a small saucepan (a butter warmer is good here). Drizzle in a tablespoon or so of water. Mix with your fingers until the sugar is like wet sand. Cook over medium-high heat until the syrup reaches 250°F.

　　

Step 6

With the mixer still at medium speed (the egg whites should be holding whip marks, like whipped cream, at this point), pour the syrup in a steady stream into the whites, avoiding the whisk and the sides of the bowl. Turn the speed to high and beat the whites until the sides of the bowl feel only slightly warm.

　　

Step 7

Transfer the chocolate mixture to a large, wide bowl and fold in the cacao nibs. Fold in about one-quarter of the egg whites to lighten the mixture, then fold in the remaining egg whites carefully, so you maintain their volume and lightness.

　　

Step 8

Fill a pastry bag with the soufflé batter and pipe into the ramekins. Wet your finger and pat down any peaks. Set the ramekins on a baking sheet and bake until risen and just starting to brown on top. Small soufflés will take 5 to 6 minutes. Larger ones will take 12 to 18 minutes.

　　

To Serve

Step 9

Serve the soufflés immediately, with some cherries and a pitcher of the crème anglaise. Garnish with some nibs, if desired.

　　

make it simpler

Step 10

Buy the Brandied Cherries.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__