Chocolate Soufflés

Chocolate Soufflés

Chocolate Soufflés

Everyone thinks that soufflés are difficult to make.  They are easier than you think plus they make quite an impression.  They are great as individual desserts and are beautiful as one large dessert.

INGREDIENTS

1 ¼ Cups plus 3 Tablespoons Sugar

¼ Cup Unbleached Flour

1 Teaspoon Instant Espresso Coffee Crystals

1 Cup Milk

5 Ounces Chopped Unsweetened Chocolate

3 Tablespoons Softened Butter

 4 Large Separated Eggs

2 Large Egg Whites

2 Teaspoons Vanilla Extract

¼ Teaspoon Salt

Powdered Sugar

In a heavy 3 quart saucepan combine 1 ¼ cups sugar, the flour and the espresso powder.  With a wire whisk, gradually stir in the milk until blended.  Cook over medium heat for 1 minute until the mixture has thickened and boils.  Remember to constantly stir.  Remove from the heat when it hits the boiling point.  Next, stir in the chocolate and butter until both are melted and smooth.  With the whisk beat in the egg yolks until well blended.  Stir in the vanilla and cool until the mixture is lukewarm.  Preheat the oven to 350° F.  Grease eight 6 ounce ramekins or custard cups or a 2 quart soufflé dish.  Sprinkle lightly with the remaining 3 tablespoons of sugar.  You will need a large bowl and a mixer on high speed for this next part.  Beat the egg whites and salt just until stiff peaks form when the beaters are lifted.  With a rubber spatula, gently fold one third of the beaten egg whites into the chocolate mixture.  Fold back into the remaining egg whites JUST until blended.  Spoon into the prepared ramekins or soufflé dish and bake for 25 minutes until the soufflés have puffed and centers are glossy.  Bake 35 minutes for a large soufflé.  Dust with powdered sugar and serve immediately.  Serves 8

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