Velvet Fudge Soufflee Recipe - Cooking Index
Velvet Fudge Soufflee Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/4 teaspoon | 1.3ml | Salt |
| 6 | Egg yolks | |
| 16 oz | 454g | Semisweet chocolate chips |
| 1 1/2 cups | 355ml | Chilled whipping cream |
| 2 | Unflavored gelatin | |
| 1 3/4 cups | 414ml | Sweet red wine |
| 6 | Egg whites | |
| 1/2 cup | 99g / 3.5oz | Sugar |
| Sweetened whipping cream |
Extend height of 1-quart soufflee dish 3 inches above dish with band of double thickness aluminum foil; secure ends of foil by folding together, taping or fastening with paper clips.
Mix 1/2 cup sugar, the gelatin, salt and wine in 2-quart saucepan. Beat egg yolks slightly; stir yolks and chocolate chips into gelatin mixture. Cook over medium heat, stirring constantly, just until mixture boils.
Chill pan in bowl of ice and water or refrigerator, stirring occasionally, just until mixture mounds slightly when dropped from a spoon, 20 or 30 minutes. Mixture should be slightly thicker than unbeaten egg whites. If mixture becomes too thick, place pan in bowl of hot water, stirring constantly, until mixture is of proper consistency.
Beat egg whites until foamy in large mixer bowl. (Egg whites should be at room temperature when beaten for best volume.) Gradually beat in 1/2 cup sugar; beat until stiff and glossy. (Do not under-beat.) Fold thickened gelatin mixture into meringue. Beat 1 1/2 cups cream in chilled small mixer bowl until stiff; fold into meringue mixture. Carefully turn into soufflee dish. Refrigerate until set, about 8 hours.
Just before serving, run knife around inside of foil band and remove band. Garnish soufflee with sweetened whipped cream.
Source:
Cooking Light, April 1995, page 96
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