It can only be described as “like a dream” to dine with the winemakers of Dom Pérignon in a glowing mansion in Épernay on the Moët & Chandon estate. If I let my mind wander from the conversation I could sit back and imagine that it must have not been unlike this to dine in a miniature version of Versailles. But if anything could outshine the grandeur of the room it was the incredible chocolate soufflé created by Chef de Cuisine Pascal Tingaud for us that evening as a perfect finish to a meal paired with Dom Pérignon Rosé vintages. It was served in a large soufflé dish and bought around to each person family style at the table… sometimes twice. I asked the chef if he wouldn’t mind sharing this heavenly dessert recipe for my own dinner parties at home in New York.
See below for the recipe of the night’s star dish by Chef de Cuisine Pascal Tingaud
Below, Dom Pérignon’s winemaker Vincent Chaperon tastes and checks a Dom Pérignon Rosé 2003 vintage.
French Chocolate Soufflé
milk 250g + 100g
18g cocoa powder
120g egg yolk
100g Chocolate 66%
100g of water
250 G white eggs
Boil 250g of milk and cocoa, meanwhile launder the yolks with the sugar and cornstarch, pour milk over the mixture and cook like a custard. Melt the chocolate to 66% with the remaining 100g of milk and water and then mix with the first preparation.
Beat the egg whites by tightening with the 50g of sugar and incorporate the cream gently. Butter and sweeten a soufflé dish with a diameter of 18cm and to 20 minutes in an oven preheated to 210 degrees Celsius.
Once cooked sprinkle with icing sugar.