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Chef John's Chocolate Souffle
February 06, 2018

Superb recipe. I topped it with creme anglaise and it was excellent. Some tips; The flour, butter and milk mixture will be almost a thick batter, don't worry, this is correct! Fill your ramekins almost to the tippy top. This will ensure that when your souffle falls in the time from oven to table, it will still have height and look stunning.

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