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Callebaut chocolate Souffle (individual lava genoise) topped with a white chocolate and toasted coconut sauce.

Ingredients/Sauce

9 ounces/ 252 g. white chocolate, coarsely chopped - 3 oz
¾ cup coconut milk - 1/4 cup
¼ cup unsweetened shredded coconut, toasted - 1.5 T

Method

* Place the white chocolate in a small bowl. Bring the coconut milk to a simmer in a small sauce pan. Add the white chocolate to the milk and whisk until smooth. Keep on low heat.

Ingredients/ Souffle (1/3 recipe for 3 ramekins)

6 ounces/ 168 g granulated sugar - 2 oz
12 ounces/ 336 g unsalted butter, cut into cubes - 4 oz
12 ounces/ 336 g callebaut chocolate, coarsely chopped - 4 oz
5 large eggs
5 large egg yolks
¾ cup water - 1/4 cup
Non stick spray

Method

* Preheat oven to 350’f. Spray nine six ounce ramekins with non stick spray. In a medium sauce pan combine sugar, water, and butter. Bring to a boil. Remove from the heat and add chocolate. Whisk until smooth.
* In a mixing bowl combine eggs, and egg yolks. Whisk to a smooth mixture. Slowly add the chocolate mixture and blend. Pour into moulds and bake for 12- 15 minutes.
* Remove from the oven, and let stand for 1 minute. Place into individual bowls and ladle white chocolate sauce over top of the lava soufflé.

Serves 9