Chocolate soda made with chocolate syrup

Components

• 90 grams of dark chocolate containing 60% cocoa
• 1/3 cup of sugar (tea spoon) plus 1 1⁄2 tablespoons of sugar (soup spoon) (Note: sugar is incorporated at two separate points in the recipe)
• 3 tablespoons of milk
• Two egg yolks
• Three egg whites
• Butter and sugar to grease and dust the ramekins.

Setup phase

1. Set the oven to 180 °C (moderate heat) and allow it to warm up.

1. Using a paper towel, coat the inside of six individual ramequins (7 cm in diameter, 4.5 cm in height, and 130 ml capacity) with butter. Then, sprinkle sugar inside, rotate to evenly cover the sides, and shake out the excess. Pay special attention to preparing the containers well: the goal is to create textured walls that help the batter rise and set firmly. There is no need to butter the bottom.
2. Break the chocolate into small pieces and place them in a large, lightweight heatproof bowl for melting using a water bath. Pour some water into a small, lightweight pan and heat it over medium fire; once it boils, turn off the heat and set the bowl with chocolate on top—ensure the water does not touch the bottom of the bowl, as the steam’s heat is sufficient to melt the chocolate. Stir gently with a spatula until the chocolate is fully melted.
3. Pour in the milk and 1/3 cup of sugar, then stir thoroughly to combine. Take the bowl off the pan and let it rest for 5 minutes. At the same time, bring a kettle of water to a boil over high heat, as it will be needed to bake the soufflés in a water bath.
4. In a small bowl, break the eggs one at a time, separating the egg whites. Place two egg yolks into the bowl with the warm chocolate (to prevent the yolks from cooking upon mixing) and put the three egg whites into the mixing bowl.
5. Whisk the egg whites starting at a low speed; once they become foamy, add 1 1⁄2 tablespoons of sugar and gradually increase the speed. Continue beating for about 5 minutes until the whites hold their shape in the batter and the bubbles along the bowl’s edge vanish. Be careful not to overbeat, as the whites will become too stiff and lose their elasticity, resulting in a dense soufflé. Stop beating when soft peaks form.
6. In the bowl containing the chocolate cream, add one-third of the whipped egg whites and stir thoroughly with a spatula to combine—if the egg whites form clumps that don’t blend, it indicates they were overbeaten. Then, add the rest of the egg whites and carefully fold them in using upward motions to preserve the incorporated air.
7. Using a piping bag, fill each ramekin, leaving approximately 1 cm of space at the top, as the soufflé will expand significantly in the oven.
8. Place the ramequins on a baking tray and gently pour water into the tray until it reaches halfway up the sides of the ramequins. Bake for approximately 20 minutes, or until the soufflés rise and set. Avoid opening the oven during baking, as a drop in temperature can cause the soufflé to collapse. While the soufflés are baking, make the chocolate syrup.
9. After the soufflés are done, gently take the baking pan out. Using tongs, move the ramekins onto plates and serve right away with the broth.

for chocolate sauce

Components

• 100 g of dark chocolate containing 60% cocoa
• 1/4 cup of tea with milk

Mode of preparation

1. Break the chocolate into small pieces and place them in a medium-sized, lightweight heatproof bowl for melting using a double boiler method: pour some water into a small, lightweight pan and heat it over medium flame; once it reaches a boil, turn off the heat and set the bowl with the chocolate on top—ensuring the water does not touch the bottom of the bowl, as the steam’s heat is sufficient to melt the chocolate. Stir gently with a spatula until the chocolate is fully melted.

1. Slowly pour in the milk, stirring with a spatula until the mixture attains a broth-like consistency (add more milk for a thinner syrup, or less for a creamier texture). Then, transfer it to a mole.

NOTE: The syrup can be prepared ahead of time and stored in the refrigerator for up to one week. To serve, simply warm it in the microwave for a few seconds until it becomes liquid again.

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