The secret is out on this Chocolate & Cheese Taste Project Favorite and now you can make it at home. In this unique version of a French classic, cocoa nibs are used to line the ramekins. The roasted flavor and crunchy texture of the nibs contrasts perfectly with the tart flavored and light texture of the cheese souffle. This recipe can be made in advance, one day prior to service.

Goat Cheese Souffles

Preheat the oven to 350F.

Bring all ingredients to room temperature.

Coat the bottom & sides of the ramekins with melted butter.

Use a food processor or mortar & pestle to crush the cocoa nibs into a course powder. Divide the ground cocoa nibs evenly among the ramekins. Tilt and rotate the ramekins to evenly coat the bottoms and sides with the nibs.

Over medium heat, melt butter and add flour in a sauce pan. Stir, with spoon, until smooth. Cook butter and flour mixture until it turns into a blond roux (light brown in color). Stir frequently being careful not to burn the roux.

In a separate saucepan, heat milk over low heat.

Add heated milk to completed roux. Stir and cook mixture until it is a thick cream.

Add goat cheese, in pieces and whisk until smooth. Remove from heat.

Add egg yolk, salt and pepper to milk and cheese mixture. Cook until it is a thick paste. Transfer to a bowl.

Place egg whites and lemon juice in the bowl of a stand mixer fitted with the whip attachment. Beat on medium speed until the whites are opaque and start to increase in volume. Increase speed to high and beat until the whites start to lose their shine but still look wet. The whites will stand in medium-stiff peaks when the whip is lifted from the bowl.

Gently add about one-third of the egg whites into the milk, cheese, yolk base with a rubber spatula. Transfer the remaining whites into the milk, cheese, yolk mixture. Being careful not to deflate the whites, fold together until all ingredients are incorporated.

Spoon the mixture evenly between the prepared ramekins. It is not necessary to level the tops of the souffles.

Bake in a Bain Marie (water bath) for 15-25 minutes. The souffles are complete when the tops are golden brown and they wobble slightly. Remove from oven.

Let the souffles rest 4-5 minutes and then remove them from the water bath. Run a sharp knife around each souffle and unmold. Souffles may also be served in ramekins.

If you would like to serve the soufflees the next day, unmold, wrap & store in refrigerator. Reheat until warm in a 350F oven.

Serving suggestions: Garnish soufflees with slivers of chestnuts and serve on top of a brown butter and apple cider reduction. Or, serve soufflees with a green salad.