Mokah Chocolate Soufflé

Mmm chocolate soufflé. It's surprisingly simple to make. The basic idea is just whipping up some egg whites and folding that into a mixture of egg yolks and melted chocolate along with some sugar. The fluffy egg whites are what makes the soufflé puff up in the oven. Before baking, it's already basically chocolate mousse, which you could just eat as is. Baking it gives it a little crunchy exterior and a warm gooey mousse-like center.  And what better beer to pair that with than a decadent chocolate and coffee imperial stout? Or better yet, why not add that beer INTO the soufflé? I incorporated Mokah from Southern Tier into the soufflé itself as well as the delicious chocolate topping. The final product of a Mokah chocolate soufflé paired with Mokah is perfect rich and delicious harmony.

I also wanted to mention that it's a whole different experience to eat cold. I had some leftovers that I ate after keeping in the fridge for a while and it is just as delicious with a bit of a different texture. And when the topping gets cold and a little more solid it is really good. So even though it deflates a little if you take a while to serve it (the last picture is actually after a few hours of being in the fridge) it will not stop being delicious, and that's what matters.

4 egg whites
2 egg yolks
1 cup of semi sweet chocolate chips
1 cup sugar
3 tbsp Mokah
1 tsp vanilla

for topping:
3 tbsp Mokah
2/3 cup semi sweet chocolate chips
1/3 cup milk
2 tbsp butter
2 tbsp sugar

Directions:  Prepare the serving glasses or ramekins (make sure they are oven safe) for your soufflé by rubbing the inside of them with butter and then coating that with sugar. Next, melt the chocolate chips. I just do it in the microwave being very careful to mix it every 30 seconds so they will not burn. Beat the egg yolks along with half of the sugar until frothy. Combine the melted chocolate with the egg yolks and add in the vanilla and beer. Beat the egg whites with the rest of the sugar until soft peaks form. Fold the egg whites into the chocolate mixture and then pour into serving containers. Place them in the oven at 350 degrees and bake until they puff up and look a bit dry on the top.

While they are baking prepare the topping by melting the butter in a saucepan. Add the milk and bring to a boil. Remove from heat and add in the chocolate, stirring until combined. Then add the sugar and beer.

When the soufflés are ready, remove them and dust with powdered sugar. Pour the topping on top or make a hole in your soufflé and pour it in.