Toblerone Souffle

These souffles use the famous pyramid-shaped swiss toblerone chocolate bar as their base. From bon appetit, december 1996. Posted for zwt 7.

Butter six 1 1 / 4-cup souffl dishes or custard cups.

Sprinkle with sugar.

Arrange dishes on large baking sheet.

Melt butter in heavy medium saucepan over medium heat.

Add flour.

Whisk until mixture bubbles , about 2 minutes.

Increase heat to medium-high.

Gradually whisk in milk.

Whisk until mixture boils , thickens and is smooth , about 1 minute.

Remove from heat.

Add 6 ounces toblerone chocolate , unsweetened chocolate and honey.

Whisk until melted and smooth.

Pour into large bowl.

Cool to room temperature , stirring occasionally.

Preheat oven to 400f whisk yolks into chocolate mixture.

Beat whites and salt in medium bowl until soft peaks form.

Add 1 tablespoon sugar.

Beat until stiff and glossy.

Fold 1 / 4 of whites into chocolate mixture.

Gently fold in remaining whites.

Divide half of mixture among prepared dishes.

Sprinkle with 2 ounces chopped chocolate , dividing equally.

Spoon remaining batter over.

Sprinkle almonds over souffls.

Bake souffls until pu.

unsalted butter, all-purpose flour, whole milk, chocolate, unsweetened chocolate, honey, eggs, salt, sugar, sliced almonds, powdered sugar