“The client may wait for the soufflé, but the soufflé won't wait for the client". Soufflé is one of a kind dessert you will find on most restaurant menus. Chocolate, Grand Marnier, or vanilla are the most popular. Though, chefs always find a way to liven them up by spooning a quenelle of ice cream or sorbet right before serving. You have now, 30 sec before it collapses. Coating ramekins with butter and sugar helps the soufflé climb and rise straight up.

Butter and sugar ramekins and chill on tray.

Melt chocolate slowly over water-bath. In a saucepan, heat up milk. Meanwhile, beat egg yolks with the starch. Temper yolk mixture with hot milk. Cook on the stove for 2 min whisking constantly. Remove from heat and mix in chocolate – blend well. Beat egg whites with sugar to medium-firm peaks. Fold a third of the meringue into the custard and add remaining. Fill up in prepared ramekins. Avoid touching the sides of the ramekins otherwise the chocolate soufflés won't rise straight up.

Conventional oven: preheat to 400ºF/200ºC. Bake the soufflés for about 15 minutes. Convection oven: preheat to 375ºF/190ºC. Bake the soufflés for about 10 to 12 minutes.

Add a scoop of pistachio ice cream in the center of the just baked soufflé if desired. Serve immediately! Enjoy!