Dessert: Milk Chocolate Soufflés with Nougat Whip

Recipe by Rochelle Palermo The centers of these soufflés are soft and mousse-like. The topping takes its flavor cues (honey, nuts) from nougat candy.

Ingredients

12 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
1/2 cup heavy whipping cream
2 large egg yolks
Pinch of salt
6 large egg whites, room temperature
2 tablespoons sugar

Instructions

Butter eight 3/4-cup soufflé dishes; sprinkle with sugar, tilting cups to coat completely and tapping out any excess. Arrange prepared soufflé dishes on large baking sheet.
Combine chocolate and cream in large metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and mixture is smooth. Remove bowl from over water. Stir egg yolks and salt into chocolate mixture. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until semi-firm peaks form. Using rubber spatula, fold 1/4 of beaten egg whites into chocolate mixture to lighten. Fold remaining egg whites into chocolate mixture in 2 additions. Divide chocolate mixture among prepared soufflé dishes, filling dishes completely. DO AHEAD: Can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep chilled.

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