Chocolate Souffles
(from rosie’s recipe box)
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 effect on cooking time.
Source: epicurious.com
Serves 6 peopleCategories: Dessert, not tried
Ingredients
- 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
Directions
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Heat oven to 400°. Butter and sugar six 6-ounce souffl? ramekins. Place on a rimmed baking sheet; set aside.
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In a double boiler over medium heat, melt the chocolate until smooth. Remove from the heat and keep warm.
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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.
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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.
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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.
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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.
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Spoon mixture into prepared souffle 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.