Ingredients: |
Ingredients: 6 oz semisweet chocolate
6 eggs, separated
⅓ cup sugar, plus 2 tablespoons sugar, divided
¼ teaspoon salt
2 Tablespoons heavy (whipping) cream or milk
1 teaspoon vailla
A little powdered sugar, for sprinkling on top before serving
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Directions: |
Directions:1. To set up: Set out 8 (6oz) individual soufflé dishes, or custard cups. Spray the inside of each mold with oil or cooking spray (or coat with butter). Sprinkle instead with a bit of sugar, tipping to coat evening. Set on baking sheet.
2. Break or chop chocolate into small pieces and place in a medium size glass or ceramic microwave safe bowl.
3. Place rack in the middle of the oven and turn on to 350º F.
4. First steps to making the soufflé: Melt chocolate, microwave carefully or use double boiler to melt
5. To make the soufflé base: Separate the eggs, placing yolks in one mixer bowel and whites in another, Add ½ cup of the sugar and salt to the egg yolks. Beat with mixer on medium-high speed until very light and fluffy and thick, about 3 minutes. (Mixture should be so thick that when you lift turned off beaters, and egg yolk "ribbon" falls that takes 3-4 seconds to dissolve). Set aside. Stir in cream or milk and vanilla into the melted chocolate. Stir in ⅓ of the egg-yolk mixture, Fold in remaining egg-yolk mixture in 2 additions Set aside.
5. Beat egg whites with mixer on medium speed until fluffy but not at all stiff, 3-4 minutes. Sprinkle in remaining 1 tablespoon of the sugar. Beat 1 minute longer on medium speed, until whites are shiny and firm but not stiff. (Beaten white should form a soft peak that looks dense and creamy when turned off, and beater and lifted out.) Stir ⅓ of egg whites into chocolate base. Gently fold in remaining egg whites in 2 additions. Divide evenly among the prepared soufflé molds. At this point, you can refrigerate the soufflés for several hours before baking, but then they will need to bake for longer (20-23 minutes)
6.To bake and serve: Place molds on a baking sheet in the middle of the oven and set a timer for 15 minutes. Don't open the oven during baking. When the timer goes off, the soufflés should be puffed and cracked on top. When you gently shake the baking sheet, the soufflés should jiggle only slightly. (When you spoon out the center to eat, it should be creamy). If soufflés are really jiggly, quickly close oven and bake 2-3 minutes longer, Remove from oven, sprinkle with powdered sugar and serve immediately before the soufflés start sinking. |
Personal
Notes: |
Personal
Notes: From Sur La Table chocolate cooking class. These can be made ahead of time, store uncooked prepared shuffles in fridge and bake right before you want to serve/eat them.
Fluffy eggs are what makes the soufflés fluffy. We made these by hand in class with a whisk, but be prepared for an arm workout.
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This recipe for Silky Chocolate Soufflés is from