- 1 cup heavy cream
- 1 cup light cream
- 4 tsp lemon zest
- 3/4 cup sugar
- 3 tbsp lemon juice
- 5 egg yolks
- 6 egg whites
- 1/4 tsp cream of tartat
- 4 oz. chocolate chips
- 1 tbsp corstarch
- butter
- cocoa
- 1/2 tsp vanilla
- Grease 6 ramekins with butter and then dust them with cocoa. Set them on a baking tray.
- Preheat the oven to 375 F.
- In a saucepan, combine the light cream and the lemon zest. Bring the mixture to a simmer and then remove from the heat, cover, and let infuse for 15 minutes.
- Whisk together 1/4 cup of sugar, cornstarch, lemon juice, and 3 egg yolks. Stir it all into the hot cream.
- Cook without bringing to a boil until thickened. Cool.
- Beat the egg whites until foamy and then add the cream of tartar. Beat until there are soft peaks. Beat in 1/4 cup of sugar and then beat until there are stiff peaks.
- Fold the egg whites into the yolk mixture. Fold in the chocolate chips.
- Divide the mixture between the ramekins. Bake for 18 minutes.
- Whisk 2 egg yolks and 1/4 cup of sugar together.
- Bring the heavy cream to a simmer in a saucepan and stir in the yolk mixture. Cook until slightly thickened. Stir in the vanilla and remove from the heat.
- Serve the souffles with the vanilla cream.