- Special Pricing
A well-risen, feather-light souffle is one of the hallmarks of a great chef. The real difficulty lies in transporting the souffles to the table before it begins to cool and collapses.
- 2 ounces semisweet chocolate coarsely chopped
- 1 cup milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- Melted butter, to brush dishes
- Sugar, to coat dishes
- 4 eggs, separated
- 3 tablespoons sugar
- 1 tablespoons unsweetened cocoa, sifted
- Confectioners' sugar, to dust
Preheat the oven to 350 degrees F. Put the chocolate in a bowl. Heat the milk in a saucepan until just at boiling point. Pour onto the chocolate and stir until the chocolate has melted. Melt the butter in a saucepan and add the flour. Cook over low heat for 1 minute. Add the chocolate milk gradually, stirring constantly with a wooden spoon. Bring to a boil and remove from the heat. Set aside to cool completely.
Brush six 4 x 2-inch, 1-cup souffle dishes or custard cups with melted butter, working the brush from the bottom upwards. Refrigerate until the butter is firm, then repeat. Half fill one of the dishes with sugar and, without placing your fingers inside the mold, rotate so that a layer of sugar sticks to the butter. Tap out the excess sugar and use to coat the other molds. Discard the excess.
Stir the egg yolks into the chocolate mixture. In a separate bowl, beat the egg whites with an electric mixer until soft peaks form. Add the 3 tablespoons sugar and beat for 30 seconds. Fold in the cocoa. Lightly beat a third of the egg whites into the chocolate mixture to just blend. Add the rest of the egg whites and fold in very gently but quickly. Do not overmix or the mixture will lose its volume.
Spoon in the mixture to fill each dish completely and level the top with a palette knife. Sprinkle with sifted confectioners' sugar and then run your thumb just inside the top of the dish to create a ridge, which will enable the souffle mixture to rise evenly. Bake for 15 minutes, or until the souffles are well risen and a light crust has formed. The souffle should feel just set when pressed lightly with your fingers. Dust the tops lightly with the sifted confectioners' sugar and serve the souffles immediately.
Recipe reprinted by permission of Periplus Editions. All rights reserved.
nutrition information per serving
236 calories; 15g total fat; 165mg cholesterol; 65mg sodium; 21g carbohydrates; 1g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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