Chocolate Souffle

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Butter and sugar for the pan(s)
6 tablespoons butter
1/2 cup all-purpose flour
1 2/3 cups whole milk
1/3 cup cream
2/3 cups granulated sugar
1/3 cup whiskey or cognac
7 ounces good-quality bittersweet chocolate (e.g. Lindt, Valrhona), chopped fine
6 eggs, separated
Pinch salt
Confectioners' sugar, for garnish
Whipped cream, for garnish

Preheat oven to 375 degrees. Butter and sugar coat souffle cups (either individual or one large souffle pan). Cook butter and flour for 5 minutes over medium-low heat. Add milk and cream all at once and stir (don't worry if it seems lumpy at first). Cook over medium heat, stirring frequently, for 10 minutes or until the mixture becomes thick and sticky and pulls away from the sides of the pan. Add sugar and whiskey and continue cooking for 3 more minutes (it should become thick and sticky again). While cooking milk mixture, melt chocolate in a mixing bowl over simmering water. Add milk mixture to chocolate and stir until completely incorporated. Right away, add hot mixture to yolks and stir to combine. Whip egg whites with a pinch of salt until stiff but not grainy. Gently fold into chocolate mixture in three parts and then fill prepared cups about half full. (If baking in large dish, preheat a pan of water to oven temperature and place dish in pan with water halfway up the side.) Bake 15 to 20 minutes, until souffles rise and the tops appear dry. Remove from oven, top with confectioners' sugar and serve immediately with whipped cream. Makes 6 servings Per serving (without garnish): 539 calories (percent of calories from fat, 57), 11 grams protein, 47 grams carbohydrates, 3 grams fiber, 34 grams fat, 244 milligrams cholesterol, 208 milligrams sodium.

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This page contains a single entry by Kathy published on January 30, 2001 9:04 AM.

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