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Hot Chocolate Soufflé

7 oz Dark chocolate
5 oz. Sweet butter – softened
6 Egg yolks
5 oz. White sugar
7 Egg whites

Melt the chocolate in a mixing bowl over a water bath. Incorporate 6 egg yolks and the butter into the chocolate and whisk until creamy. In another bowl, make a meringue by beating the egg whites and progressively adding 4 oz. of sugar until very stiff. Fold the meringue into the chocolate.

If using ramequin dishes:
Butter eight ramequin dishes, and then evenly dust with white sugar. Fill each ramequin dish with soufflé mix , up to 1⁄4 inch of the rim. Bake the soufflés at 370° for approximately 18-20 minutes. To be served right away.

If using stainless steel rings: (2 inches high x 3 inches wide)
Line eight rings with a 3 inch wide parchment paper greased on both side with oil spray or brushed with soft butter. Grease a cookie tray and display the rings with a 2 inch space in between them. Pour some soufflé mix in each ring, up to 3⁄4 filled. Bake the soufflés at 370° for approximately 12 to 15 minutes, on a cookie tray without water. Remove each soufflé from their ring and remove the parchment paper. To be served right away.

Can be served with vanilla, fruit or chocolate sauce or ice cream.

> See more in Gold D'Orr Recipe area



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