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Hot Chocolate Soufflés

"I'd give up chocolate, but I'm no quitter!"
~ Unknown

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Hot Chocolate Soufflés

A Year in Chocolate:
Four Seasons of Unforgettable Desserts
by Alice Medrich, 2001, Warner Books, Inc.

“Forget light and ethereal. I like a chocolate soufflé that is dark,
rich and substantial. Forget fussy last-minute preparation. I like
simple, indestructible soufflés that can be prepared in advance.”

Serves 8

About 2 tablespoons unsalted butter, softened,
to butter the soufflé cups
About 2 tablespoons granulated sugar,
to coat the soufflé cups
8 ounces bittersweet or semisweet chocolate,
coarsely chopped
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

Equipment
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 sugar. Discard
excess sugar.
To make the soufflés, melt the chocolate in a medium to large bowl set
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 cook-
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
to 3 days before serving.
Bake the soufflés on a cookie sheet until a wooden skewer plunged into
the center tests moist but not completely gooey or runny, 15 to 17 min-
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
Julia's Superb Dessert Soufflés
Alice Medrich's Mocha Marjolaine
 

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