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Preheat oven to 425 degrees. Prepare 8 to 10 - 4 ounce tall ramekins by buttering the sides and bottom then coat with cocoa powder. Place chocolate and Fustini's Espresso Balsamic Vinegar in the top of a double boiler and set over simmering water to melt. Once melted, stir until smooth. Bring the flour and milk to a boil over medium heat in a saucepan while whisking constantly and boil for 2 minutes. Whisk in the egg yolks one at a time removed from the heat and then whisk in the chocolate.
Whisk the egg whites in a separate clean and dry bowl until soft peaks form. Gradually add granulated sugar to the egg whites while whisking to stiff peaks. Fold the chocolate and egg whites together and fill ramekins to 3/4. Place in the hot oven and immediately turn oven down to 375 degrees. Bake for 20to 25 minutes or until fully puffed and cooked.. Remove from oven and let cool. Remove from ramekin and let cool completely. Serve at room temperature with a scoop of Thyme Balsamic Ice Cream.
Place milk, heavy cream, fresh thyme, vinegar and sugar in a medium size pot and bring to a simmer over low heat. Once simmering, strain then temper egg yolks, season with salt and chill overnight. Freeze according to your ice cream freezer.
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