Goat Cheese Soufflé

This is a classic Recchiuti Taste Project soufflé recipe. 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 contrast perfectly with the tart flavor and light texture of the cheese soufflé. This recipe can be made in advance, one day prior to service.

Yields: 6 Soufflé, 4-6 oz each   Time: ~2 hours


    • ½ tablespoon unsalted butter (reserved for ramekins)
    • ½ cup cocoa nibs¾ tablespoon unsalted butter (reserved for roux)
    • 3 tablespoons + 1 teaspoon all-purpose flour
    • ½ cup + 2 tablespoons whole milk
    • 3 ounces (.18 lb) goat cheese (Chevre)
    • 2 tablespoons egg yolk
    • ¾ cup egg whites
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 2 tablespoons lemon juice

          Make the Ice Cream:

          1. Start by preheating the oven to 350°F. Bring all ingredients to room temperature. Coat the bottom and sides of the ramekins with melted butter. Use a food processor or mortar and pestle to crush the cocoa nibs into a coarse powder. Divide the ground cocoa nibs evenly among the molds. Tilt and rotate the ramekins to evenly coat the bottoms and sides with the nibs.
          2. Over medium heat, melt butter and add flour in a saucepan. Stir, with a 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.
          3. 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 begin to lose their shine but still look wet. The whites will stand in medium-stiff peaks when the whip is lifted from the bowl.
          4. Gently add about one-third of the egg whites into the milk, cheese and yolk base with a rubber spatula. Transfer the remaining whites into the milk, cheese and yolk mixture. Being careful not to deflate the whites, fold together until all ingredients are incorporated.
          5. Spoon the mixture evenly between the prepared ramekins. It is not necessary to level the tops of the soufflés. Bake in a water bath for 15-25 minutes. The soufflés are complete when the tops are golden brown and they wobble slightly. Remove from oven.
          6. Let the soufflés rest 4-5 minutes and then remove them from the water bath. Run a sharp knife around each soufflé and unmold. Soufflés may also be served in ramekins. If you would like to serve the soufflés the next day, unmold, wrap & store in the refrigerator. Reheat until warm in a 350°F oven.
          7. Serving suggestions: Garnish soufflés with slivers of chestnuts and serve on top of butter and apple cider reduction. Or, serve soufflés with a green salad.