Free Recipe Classic Chocolate Souffles
Recipe Type: Free Misc Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 2
Ingredients for Classic Chocolate Souffles Recipe
1/4 c Granulated sugar; plus
-additional for dusting the
-dishes
2 tb All-purpose flour
2 tb Dutch-process cocoa powder
1 tb Unsalted butter; cold
1/2 c Milk
1/2 oz Unsweetened chocolate;
-chopped fine
1 lg Egg yolk
2 lg Egg whites
Confectioners sugar for
-dusting the souffles
Classic Chocolate Souffles Preparation
Butter 2 shallow 3/4-cup gratin dishes and dust them with the additional granulated sugar, shaking out the excess. In a bowl blend together 2 tablespoons of the remaining granulated sugar, the flour, the cocoa powder, the butter, and a pinch of salt until the mixture resembles meal. In a saucepan bring the milk to a boil. Whisk the cocoa mixture into the milk with the chocolate, cook the mixture over moderate heat, whisking, for 1 minute, or until it is thickened, and let it cool. In a bowl beat the egg yolk slightly and beat in the chocolate mixture. In another bowl beat the egg whites with a pinch of salt until they hold soft peaks, add the remaining 2 tablespoons granulated sugar, a little at a time, beating, and beat the meringue until it holds stiff glossy peaks. Stir one fourth of the meringue into the chocolate pastry cream to lighten it and fold in the remaining meringue gently but thoroughly. Divide the mixture between the prepared dishes and bake the souffles in a shallow baking pan in the middle of a preheated 400 degree oven for 15 minutes, or until they are puffed. Dust the souffles decoratively with the confectioners= sugar and serve immediately. Yield: 2 servings Formatted by suechef@sover.net Recipe by: Chocoholic Party HE1A25 Posted to MC-Recipe Digest V1 #883 by Sue <suechef@sover.net> on Nov 04, 1997
How Do You Cook Classic Chocolate Souffles?
If you know another way to cook Classic Chocolate Souffles please make a comment in the form below to help other free recipe users make the best of this free recipie.