Mesquite Chocolate Souffle

Mesquite Chocolate Souffle


For the base:
2 oz. chocolate (Callebaut or Valrhona)
1 Tbsp. espresso
2/3 cup milk
1.5 Tbsps. flour
2 tsp. mesquite powder
1 Tbsp. butter
pinch of salt
1 tsp. pure vanilla
1 egg yolk

For the meringue:
2 egg whites
2 Tbsps. superfine sugar

1. Place chocolate and espresso in a small bowl. Melt over double boiler using a small saucepan filled

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