Saturday, January 2, 2010

Last but not least, Chocolate souffle for dessert

Now the really great thing about this recipe is that you can freeze it in advance then pop it in the oven for 18 minutes before serving!

You will need...

  • 1 tbsp melted unsalted butter

  • 1/2 cup sugar plus 2tbsp

  • 1/2 cup milk

  • 6 ounces bittersweet chocolate (I used Belgian chocolate)

  • 6 large egg whites at room temperature

  • 4 large egg yolks

Brush 8 ramekins with the melted butter, sprinkle with the 2 tbsp sugar, shake off excess and set aside.

Heat milk until steaming hot and add the chocolate, stir until melted and set aside.

Combine remaining 1/2 cup sugar and 2 tbsp of water in a saucepan and stir until melted. Remove from heat and let sit while you beat the egg whites.

In a standing mixer beat egg whites on medium speed until they form soft peaks. I always add a little sprinkle of cream of tarter to aid the process. While mixer is running, add the sugar syrup to the bowl. Increase speed to high and beat another 1 1/2 minutes until egg whites hold medium peaks.

Mix the egg yolks into the melted chocolate until combined. Fold 1/3 of mixture until totally combined. Add remaining 2/3 of whites and fold in until no streaks remain. Divide batter evenly into ramekins. Freeze and wrap tightly with plastic wrap. The ramekins can be frozen for up to 1 week.

Remove from freezer and bake at 375 degrees F for 18-20 minutes until tops are puffed and cracked and souffles are barely set in the middle. Serve immediately.

Now, that was an awesome New Years dinner!!

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