Chocolate Fireberry Soufflé with Senpar Wine Reduction

This indulgent dessert brings together the rich flavors of chocolate and the unique tang of fireberries, creating a delightful soufflé that is both airy and decadent. The addition of a senpar wine reduction adds a sophisticated touch, balancing the sweetness with a hint of acidity. Perfect for special occasions, this dessert is sure to impress while remaining straightforward to prepare.

Ingredients:

• 4 oz dark chocolate, chopped
• 1/2 cup fireberries, mashed
• 1/2 cup all-purpose flour
• 3 large eggs, separated
• 1/2 cup milk
• 1/4 cup senpar wine
• 1/2 cup sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• Butter for greasing ramekins

Instructions:

1. Preheat the oven to 375°F (190°C) and grease four ramekins with butter, then dust with flour.
2. In a double boiler, melt the dark chocolate until smooth. Remove from heat and let cool slightly.
3. In a mixing bowl, whisk together the egg yolks, milk, sugar, vanilla extract, and mashed fireberries until well combined. Gradually mix in the melted chocolate.
4. In another bowl, beat the egg whites and salt until stiff peaks form. Gently fold the egg whites into the chocolate mixture in three additions, being careful not to deflate the batter.
5. Spoon the batter into the prepared ramekins, filling them about three-quarters full. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
6. Bake for 20-25 minutes or until the soufflés have risen and are set on the edges but slightly wobbly in the center.
7. While the soufflés are baking, prepare the senpar wine reduction: In a small saucepan, bring the senpar wine to a simmer over medium heat. Cook until reduced by half, about 10 minutes. Remove from heat and let cool slightly.
8. Once the soufflés are done, remove them from the water bath and let cool for a minute. Carefully run a knife around the edges to loosen them.
9. Serve the soufflés warm drizzled with the senpar wine reduction.