White Chocolate and Cacao Nib Souffles

• Brandied Cherries (page 246)
• 4 ounces (112g) white chocolate (preferably Valrhona), finely chopped
• 1/4 cup (60g) heavy cream
• 2 large egg whites
• 1 tablespoon (6g) egg white powder
• Cream of tartar
• 1/4 cup plus 2 generous tablespoons (75g) sugar
• 2 tablespoons (12g) cacao nibs
• Brandied Cherries (page 246)
• Black Peppermint Creme Anglaise (page 269)
• Cacao nibs (optional)

1. Heat the oven to 400F or 375F on convection.
2. Butter and sugar four 6-ounce ramekins or twelve 2-ounce ramekins.
3. Place 2 drained Brandied Cherries in each ramekin.
4. Put the chocolate in a glass bowl and microwave for 30 seconds.
5. Stir, then microwave another 30 seconds.
6. The chocolate may not be completely melted.
7. Bring the cream to a boil in a small saucepan.
8. Pour one-third of the hot cream into the center of the chocolate.
9. Use a heatproof rubber spatula to stir, starting in the center and gradually working out.
10. Pour in another third of the cream and continue to stir from the center out.
11. Add the remaining cream and stir, from the center out, until the mixture is completely smooth.
12. In the bowl of a standing mixer fitted with the whisk, combine the egg whites with the egg white powder, a tiny pinch of cream of tartar, and 1 tablespoon of the sugar.
13. Beat the whites at medium speed while you make the sugar syrup.
14. Place the remaining sugar in a small saucepan (a butter warmer is good here).
15. Drizzle in a tablespoon or so of water.
16. Mix with your fingers until the sugar is like wet sand.
17. Cook over medium-high heat until the syrup reaches 250F.
18. With the mixer still at medium speed (the egg whites should be holding whip marks, like whipped cream, at this point), pour the syrup in a steady stream into the whites, avoiding the whisk and the sides of the bowl.
19. Turn the speed to high and beat the whites until the sides of the bowl feel only slightly warm.
20. Transfer the chocolate mixture to a large, wide bowl and fold in the cacao nibs.
21. Fold in about one-quarter of the egg whites to lighten the mixture, then fold in the remaining egg whites carefully, so you maintain their volume and lightness.
22. Fill a pastry bag with the souffle batter and pipe into the ramekins.
23. Wet your finger and pat down any peaks.
24. Set the ramekins on a baking sheet and bake until risen and just starting to brown on top.
25. Small souffles will take 5 to 6 minutes.
26. Larger ones will take 12 to 18 minutes.
27. Serve the souffles immediately, with some cherries and a pitcher of the creme anglaise.
28. Garnish with some nibs, if desired.
29. Buy the Brandied Cherries.

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Taken from www.epicurious.com/recipes/food/views/white-chocolate-and-cacao-nib-souffles-376784 (may not work)