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Hot Chocolate Soufflés
"I'd give up chocolate, but I'm no quitter!"
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Hot Chocolate Soufflés
A Year in Chocolate:
Four Seasons of Unforgettable Desserts
by Alice Medrich, 2001, Warner Books, Inc.
light and ethereal. I like a chocolate soufflé that is dark,
substantial. Forget fussy last-minute preparation. I like
indestructible soufflés that can be prepared in advance.”
About 2 tablespoons unsalted butter, softened,
to butter the
About 2 tablespoons granulated sugar,
to coat the soufflé
8 ounces bittersweet or semisweet chocolate,
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1/3 cup milk
3 egg yolks
2 teaspoons vanilla extract
4 egg whites
1/8 teaspoon cream of tartar
1/3 cup granulated sugar
2 to 3 tablespoons powdered sugar,
for dusting (optional)
Lightly sweetened whipped cream
Eight 6-ounce soufflé cups
1 cookie sheet, unlined
Preheat the oven to 375 degrees F.
Butter the bottom and sides of the soufflé cups. To coat with
sugar, fill one
of them with the granulated sugar. Tilt the cup and rotate
it over a second
cup until the sides are completely coated with sugar. Pour
excess sugar into the second cup and repeat until all cups are coated with
To make the soufflés, melt the chocolate in a medium to large
in a pan of barely simmering water, stirring occasionally, until
melted and smooth. Remove from heat. Or melt in a microwave on Medium (50
per- cent) for about 3 minutes and 30 seconds. Stir until smooth. Set aside.
In a small saucepan, melt the butter. Add the flour and cook,
stirring constantly, for 1 or 2 minutes. On medium heat, add the milk
gradually, whisking briskly until the mixture forms a smooth sauce. Continue
ing and whisking for 1 to 2 minutes, or until the sauce thickens. Off
heat, whisk in the egg yolks and 1 teaspoon of the vanilla. Scrape the sauce
over the chocolate and whisk until blended. Set aside.
In a clean, dry large bowl, beat the egg whites with the
cream of tartar at medium speed until soft peaks form when the beaters are
lifted. Gradually sprinkle in the granulated sugar and continue to beat on
high speed until the egg whites are stiff but not dry. Fold one quarter of
the whites into the chocolate mixture to lighten it, then fold in the
remaining whites. Divide the mixture evenly among the sugared cups, filling
them up to three quarters
full. Soufflés may be prepared to this point,
covered, and refrigerated up
days before serving.
Bake the soufflés on a cookie sheet until a wooden skewer
the center tests moist but not completely gooey or runny, 15 to
utes. Soufflés will puff and crack before they are done.
Remove the soufflés from the oven and lightly sift powdered
sugar over them, if desired. Serve immediately with the whipped cream.
Featured Archive Recipes:
Chef Jacques Torres's Chocolate Soufflé
Cocolat's Chocolate Banana Charlotte
Alice Medrich's Mocha Marjolaine
Index - Chocolate Recipe Archives
Index - Miscellaneous Dessert Recipes
Recipe Archives Index