Chocolate Soufflé

Ingredients

• 60 g dark chocolate couverture
• 25 g soft butter
• 3 egg yolks
• 3 egg whites
• 2 tbsp sugar
• 4 souffle cups (lined with butter and dusted with sugar)
• 1 Banana
• 1 tbsp honey
• 1 tbsp butter
• 20 ml coconut liqueur
• 1 pear
• 1 tbsp honey
• 12 mint sprigs
• Mint leaves (for garnish)

Instructions

1. 1.

   Warm 1 tablespoon of honey. Peel the banana, slice into about 4 mm thick diagonal slices, toss in the honey. Add butter. Drizzle with coconut liqueur, set aside. Peel and core the pear, cut into small cubes. Cook with 2 tablespoons water and honey until soft, puree, strain, and chill. Briefly steep mint, rinse with cold water, add to pear sauce, then blend again finely.

2. 2.

   For the souffle, melt chopped couverture slowly over a double boiler in a metal bowl, then add butter. Remove from heat, whisk in egg yolks. Beat egg whites and sugar into a creamy foam, fold into the mixture. Fill the cups 3/4 full and bake in a water bath (water up to 2/3 height) at 180°C for about 15-20 minutes. Serve immediately with sauce, banana slices, and garnish with mint.