Mesquite Chocolate Souffle

YIELD: 4

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 1/3 with water.
2. For the base: whisk milk and flour together and heat slowly, stirring constantly for a couple minutes to cook out the flour. The roux will thicken.
3. Take off heat and stir in butter, salt and vanilla. Stir in the yolk.
4. Add the melted flavored chocolate. Set aside to let base cool to below room temperature.
5. For the meringue: On a medium speed, beat whites to soft peaks. Slowly add the sugar and continue to whip meringue. (do NOT over beat to dry meringue)
6. Pour the base down the side of the meringue and fold in quickly. Carefully fill buttered and sugared ramekins with soufflé batter.
7. Preheat oven to 425°F and immediately turn down to 350°F and bake 15 minutes or so. Remember, every oven is different and cooking times may vary by 3-5 minutes.

Photo and recipe: Vaughn Vargus, CEC, CCA, UC-San Diego