Blackberry Soufflé with Molten Chocolate Filling Serving size: 8 Servings Source: Susan Walter, Chef

Blackberry Souffle:
•	1/2 cup sugar
•	5 eggs, separated
•	2 oz. flour
•	1 1/4 cups The Perfect Purée Blackberry,  thawed
•	1/2 tsp. vanilla
Method:
1.	Preheat oven to 450° F.
2.	Prepare 8 - 5oz. ramekins by brushing with butter and sugar.
3.	Whisk 1/4 cup sugar together with egg yolks, vanilla and Blackberry puree. Quickly whisk in flour, taking about 5 seconds.
4.	In a separate bowl, whisk egg whites with remaining 2 tbsp. sugar until firm.
5.	Whisk 1/2 egg whites into fruit mixture. Fold remaining beaten egg whites into fruit mixture. Place about 1/2 cup in each ramekin (about 1/2 full), add the Molten Chocolate Center, fill soufflé dish to 3/4 full with more souffle mixture.
6.	Place in oven for 14-18 minutes.
Molten Chocolate Cream Filling (Blackberry):
•	4 oz. bitter chocolate
•	3/4 cup heavy cream
•	2 tsp. The Perfect Purée Blackberry,  thawed
Method:
1.	Chop chocolate into small pieces.
2.	Heat cream to a simmer. Remove from heat.
3.	Whisk chocolate into hot cream until melted.
4.	Whisk in Blackberry puree. Pour into a 8"x8" dish and chill.
5.	When chilled, form into small balls with a tiny ice cream scoop or melon ball cutter.
6.	Reserve in freezer until needed to complete recipe.