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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

The Cordon Bleu’s Chocolate Twins-Recipe/Day #69 Recipe

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This recipe for The Cordon Bleu’s Chocolate Twins-Recipe/Day #69 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 oz semi-sweet chocolate
4 Tbsp unsalted butter
4 eggs, separated
Confectioner’s Sugar
Directions:
Directions:
1. Place chocolate and butter in a saucepan and melt them over low heat. Remove pan from heat and stir in egg yolks until chocolate thickens slightly. Pour into a large mixing bowl.

2. Beat egg whites until stiff but not dry. Stir half the whites into the chocolate mixture. Add remaining whites and fold in.

3. Butter the insides of six 4 or 5-oz ramekins and coat the surface lightly with granulated sugar. Pour in the mousse mixture. (Recipe should be done ahead to this point. Refrigerate molds until ready to bake or serve.)

4. Heat oven to 475°. Place as many of the chilled molds as desired in the oven and bake for 5 minutes. Reduce heat to 425° and continue baking 5 additional minutes or until risen and top is crusty. Remove from oven, sift confectioner’s sugar over the top of each soufflé and serve at once. While soufflés are baking, decorate mousses with whipped cream, if desired, and serve with the soufflés.

Note: You may use pasturized eggs, if desired. If you want to prepare this recipe as a soufflé only, pour all the batter into a buttered and sugared, low-sided, 1-quart soufflé mold. Refrigerate until needed, then cook in the 475° oven for 5 minutes. Reduce heat and bake an additional 5 to 7 minutes.

*This dessert can be served cold as a mousse or hot as a soufflé.

 

 

 

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