Wednesday, January 28, 2009

Chocolate Souffles

Compliments of my grandma- as are many of these recipes- these babies are delicious by themnselves or served with a little bit of whipped cream or vanilla ice cream. Whatever you do, don't make double servings - I don't know anybody who can finnish a double serving of this recipe. By the way, I always use cocoa powder instead of baking chocolate. Its something like 1/4 c powder to an oz of baking chocolate. Obviously more sugar will need to be added. I can always tell that they are done when they crack on top.
400 degrees 17 min for fresh/chilled, 22 min for frozen

Butter 8 ¾ cup ramekins or custard cups and dust them with sugar- place on rimmed baking sheet
Melt on medium heat
2 T butter
Wisk in till bubbling (1 min)
2 T flour
Increase heat to med high and gradually whisk in
1 c milk
Cook till mixture thickens and boils, whisk constantly. Add
1 c cocoa powder
1/3 c Sugar (or 8 oz bittersweet/semisweet chocolate and 1 oz unsweetened)
Whisk ‘til mixture is smooth. Pour into large bowl and cool to room temp.
Whisk in egg yolks of
4 large eggs, separated
Beat ‘til stiff and glossy
4 egg whites
¼ t salt
2 T sugar
Fold in ¼ then ½ then ½
Divide among cups
Refrigerate 2 days or freeze up to a week
Serve immediately

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