For the Soufflé
2 cups Semi Sweet Chocolate Chips
1 lbs Butter
8 ea. Eggs
8 ea. Egg Yolks
1 1/3 cups Sugar
¾ cup Flour (sifted)
For the Caramel
1 cup sugar
6 Tbs. Butter (cut into chunks)
½ cup Heavy Cream
½ Tbs. finely ground sea salt
¼ cup Powdered Sugar in a shaker
2 cups Crumbled Toffee
It’s your lucky day guys because you get a 2 for 1 in this one. The salted caramel can be used for everything!!! Put in on cakes, brownies, apple pies, dessert parfaits, yogurt, popcorn, steaks…….maybe not steaks but you get the point. Good stuff. When we tested this recipe out there were many moans from happy taste buds all throughout the kitchen. You gonna love it! The soufflé can be changed up as well. You can stuff it with cherries, butterscotch, ect. We went a little caramel crazy and put a local bourbon caramel in there (as if the salted caramel wasn’t enough!!) from Walker Creek Confections. These guys make the best caramels and toffee ever! Ok. Here we go!!
It’s probably best to start with the caramel so It can be cooled down before the soufflés get done. By the way – I burnt the caramel 3 tries before I got it right. Practice makes perfect as they say. It’s best to have a candy thermometer or a digital thermometer handy.
Put your sugar in the bottom of pot with high walls. Turn on medium high. Make sure you are whisking occasionally or the sugar will scorch. The sugar will began to clump up but keep stirring it until it melts. As it melts it will began to turn to an amber color. This is when you want to start to check the temperature. If it reaches 330 degrees, and all the clumps have not melted take the pot off the stove and continue to stir until they do. When all the clumps have melted cook until the temp has reached 350 degrees toss in the butter. Be careful because the sugar and butter will start to boil up the pan (that’s why you need one with high walls). Keep stirring until all butter has melted and has mixed in well with the sugar. Take the pan off of the heat and pour in the cream. Once again it will start to boil up in the pan. Just keep stirring then add the salt. Your caramel is done! Try not to eat it all before the soufflés are done!
The soufflé is a lot easier than the caramel. Preheat you oven to 350. Get a pot with about 1 inch of water at the bottom of it. Put a metal bowl on top and toss in your chocolate chips and 1 lbs butter. Turn on high and let the chocolate and butter melt together while you get your other ingredients together. Put your eggs, yolks and sugar in a bowl and beat together. Add a little sifted flour at a time while whipping until all flour is incorporated. Now go check your chocolate mixture on the stove. Whisk the melted butter and chocolate until it comes together. Take it off the stove and slowly pour into the egg mixture while whisking. The mix is done!!! That was easy.
The mix will fill about 12 to 14 – 4 oz ramekins. Spray ramekins w/food release or brush w/melted butter, your call. Pour mix ¾ ways up the sides. Put on a cookie sheet and bake for 15 to 20 minutes. They will look like they are trying to jump out of the ramekins. Take them out of the oven and let sit for 5 minutes. They will fall back into their ramekins. Hit it with some powdered sugar, drizzle a little (or a lot) caramel, and top it with toffee crumble and enjoy!!!