Chocolate Souffles II Recipe - Cooking Index
Chocolate Souffles II Recipe - Cooking Index
| 10 oz | 284g | Bittersweet or semisweet chocolate - finely chopped |
| = (do not use unsweetened) | ||
| 3/4 cup | 177ml | Heavy whipping cream |
| 5 tablespoons | 75ml | Sugar |
| 2 tablespoons | 30ml | Unsalted butter - (1/4 stick) |
| 1 tablespoon | 15ml | Dark rum |
| 1 tablespoon | 15ml | Vanilla extract |
| 1/4 teaspoon | 1.3ml | Salt |
| 6 teaspoons | 30ml | Eggs - separated (large) |
| 1 | Cream of tartar | |
| Powdered sugar - for garnish |
Combine first 7 ingredients in heavy medium saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat; cool to lukewarm. (Chocolate base can be made 1 day ahead. Cover; chill. Stir over low heat just until lukewarm before continuing.)
Preheat oven to 350 degrees. Butter eight 3/4-cup ramekins or custard cups and coat insides with sugar.
Whisk egg yolks into lukewarm chocolate base. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Fold whites into chocolate base in 3 additions.
Divide souffle mixture among prepared ramekins; place on baking sheet. Bake souffles until puffed but still moist in center, about 15 minutes. Sift powdered sugar over souffles and serve immediately.
This recipe yields 8 souffles.
Source:
Bon Appetit, September 2002
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.