- For the souffle
- 40 grams butter
- 3 eggs
- 1 pinch salt
- 1 packet Vanilla sugar
- 2 tsps grated Orange peel
- 20 grams Milk chocolate
- 80 grams Chestnut puree
- 2 Tbsps ground almonds
- 2 Tbsps breadcrumbs
- 4 Tbsps sugar
For the souffle: Separate eggs. Melt chopped chocolate over a double boiler.
Beat butter, egg yolks, salt, vanilla sugar and orange zest until fluffy, stir in chocolate, chestnut puree, almonds and breadcrumbs. Beat egg whites and sugar until stiff and fold into egg yolk mixture.
Grease soufflé ramekins with butter and dust with sugar. Pour mixture into ramekins and place in a large baking dish. Fill baking dish with hot water to that is covers half the ramekins. Bake in an oven preheated to 180°C (approximately 350°F) for about 30 minutes.
For the foam: Boil milk, cream and sliced vanilla pod.
Beat egg yolks and sugar until creamy. Stir in hot cream milk, pour everything back into a metal bowl and beat over a double boiler until foamy, do not boil!
Remove souffles and let cool slightly. Serve topped with foam.