When I got to Brussels yesterday, I felt like I had arrived in heaven – in chocolate heaven to be precise. It seems like every shop in this lovely city is filled with sweets and chocolate. I tried the chocolate and cherry waffles at Dandoy in rue de l’etuve, treated myself to some chocolate covered strawberries at Godiva and finally paid a visit to the chocolate artists of the world: Patrick Roger and Pierre Marcolini! Both are located in the Sablons area of Brussels. The design of the shops and the product presentation are incredible. When you step inside you feel like in a museum where every piece of chocolate is treated like a unique piece of art. At Pierre Marcolini I bought two boxes of chocolate. “16 saveurs du monde”, contains 16 pieces of chocolate, made of chocolate from 8 different countries and the Pierre Marcolini collection which must be the best chocolate in the world. I even found a small shop that sells amazing Arabic sweets near La Grande Place. Everyone who loves chocolate simply must pay a visit to Brussels! I ate dinner at Le Santouri, a small Greek restaurant with really good food and a charming atmosphere near Place du Grand Sablon, in Rue de Rollebeek 30, 1000 Brussels.
I am completely in love with chocolate! No wonder that this recipe is one of my favorite desserts.
It is absolutely delicious and at the same time fast and easy to prepare.
As the dough needs to be frozen before putting the soufflé in the oven, this recipe can even be made
days in advance.
servings: 4 – 6
preparation time: 30 min + 12 h cooling time
2 eggs, & 2 egg yolk
80 g sugar
90 g dark chocolate coating (couverture)
100 butter cut in cubes
80 g flour, butter & flour for the baking dishes
chocolate sprinkles to decorate
whisk eggs, egg yolk and sugar up until the sugar dissolves
slowly melt the chocolate coating, add the butter cubes and stir until it is smooth
gently fold the chocolate/butter mix in the eggs/sugar mixture
sift the flour and carefully fold into the mixture
grease 6 small baking forms and sprinkle them with flour.
fill each form 2/3 full and set them into the freezer for 12 hours or over night.
just before serving, set the frozen baking forms into the preheated oven (180° C, 13 minutes)
carefully turn the forms upside down and set the soufflé on a plate.