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23 Feb 2001

Chocolate Souffles

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Categories: Chocolate Recipes
Author: Admin

Chocolate Souffles


CHOCOLATE SOUFFLES

These soufflés may be made several hours in advance and kept in a refrigerator until just before baking. If refrigerated, bake an additional 2 to 3 minutes. Alternatively, the soufflés may rest at room temperature for up to 1/2 hour before baking with no
1 tablespoon unsalted butter, softened
10 1/2 ounces (10 squares) extra-bittersweet chocolate
1 1/3 cups whole milk
1 tablespoon cornstarch
3 large egg yolks, room temperature, lightly beaten
6 large egg whites, room temperature
1/3 cup sugar; more for soufflé ramekins
1. Heat oven to 400 degrees. Butter and sugar six 6-ounce soufflé ramekins. Place on a rimmed baking sheet; set aside.
2. In a double boiler over medium heat, melt the chocolate until smooth. Remove from the heat and keep warm.
3. In a medium heavy-bottom saucepan combine milk and cornstarch. Stir well with a wooden spoon to combine. Bring the mixture to a boil over medium heat, stirring continuously, until thick.
4. Remove milk mixture from the heat and stir in warm melted chocolate. Let cool slightly. Add lightly beaten egg yolks and stir until well combined.
5. In the bowl of a heavy-duty mixer, whip egg whites on medium speed until foamy. Slowly add sugar and increase speed to high. Whip until shiny and stiff peaks form, about 3 minutes.
6. Using a whisk, lighten the chocolate mixture with about 1/3 of the beaten egg whites. Stir until well-combined. Using a large rubber spatula, fold in remaining egg whites until just incorporated.
7. Spoon mixture into prepared soufflé ramekins; the mixture should come up to the top of the ramekin. Transfer filled soufflé ramekins on rimmed baking sheet to oven. Bake until risen, 12 to 15 minutes. Serve immediately.
Makes 6 servings.

Epicurious Television
Recipe courtesy of Chef Eric Bedoucha amp; Chef Thomas Jones
Lexley (
lexley@home.com
) from Philadelphia, PA on 01/19/01

This recipe was a hit in our house! You can make it well in advance, which makes it a great choice for a dinner party dessert. I have served it in the ramekin, and also I have inverted it onto plates and added berries and cream. Foolproof!
A Cook from Kansas City on 01/17/01

Scrumptious! I think souffles are always hard because of the timing issue, so I tried putting these in the fridge like recommended for about a half hour before baking. They didn't seem to "puff up" or get as "light" as I thought they should, but they were

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Chocolate Souffles Chocolate Souffles 8 out of 10 based on 5 ratings. user reviews.


chocolate souffle recipe 1/2hr easy chocolate souffle recipe where mixture kept in fridge over night recipe for chocolate souffle that will last in fridge until baked

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