Hello Everyone,
Long time no see. I have been busy with work and life and everything else.
But to make it up to you all I am going to share this recipe I made last night. It is incredibly yummy and possibly the best desert I have ever had.
Chocolate Souffle
Bon Apptit | September 2002
Etats-Unis, New York City
Serves about 8
Ingredients
* 10 ounces bittersweet, semisweet chocolate or dark chocolate (my preference), finely chopped
* 3/4 cup heavy whipping cream
* 5 tablespoons sugar
* 2 tablespoons (1/4 stick) unsalted butter
* 1 tablespoon dark rum
* 1 tablespoon vanilla extract
* 1/4 teaspoon salt
* 6 large eggs, separated
* Pinch of cream of tartar
* Powdered sugar
Preparation
Combine first 7 ingredients in heavy medium saucepan.
Stir over low heat until chocolate melts and mixture is smooth. Remove from heat; cool to lukewarm.
(Chocolate base can be made 1 day ahead. Cover; chill. Stir over low heat just until lukewarm before continuing.)
Preheat oven to 350F.
Butter eight 3/4-cup ramekins or custard cups and coat insides with sugar.
Whisk egg yolks into lukewarm chocolate base.
Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form.
Fold whites into chocolate base in 3 addition (this is important do not stir. Fold it just enough to mix it well).
Divide souffle mixture among prepared ramekins; place on baking sheet.
Bake souffles until puffed but still moist in center, about 15 minutes.
Sift powdered sugar over souffles and serve immediately.
Notes:
I used dark chocolate chips, like you would use for cookies and melted them in a double boiler. When I add the other ingredients the temperature turned out just about right. I halved the recipe, and it is safe to use half a 12 oz bag of chocolate chips which is about 1 cup.
Tips on melting chocolate
Long time no see. I have been busy with work and life and everything else.
But to make it up to you all I am going to share this recipe I made last night. It is incredibly yummy and possibly the best desert I have ever had.
Chocolate Souffle
Bon Apptit | September 2002
Etats-Unis, New York City
Serves about 8
Ingredients
* 10 ounces bittersweet, semisweet chocolate or dark chocolate (my preference), finely chopped
* 3/4 cup heavy whipping cream
* 5 tablespoons sugar
* 2 tablespoons (1/4 stick) unsalted butter
* 1 tablespoon dark rum
* 1 tablespoon vanilla extract
* 1/4 teaspoon salt
* 6 large eggs, separated
* Pinch of cream of tartar
* Powdered sugar
Preparation
Combine first 7 ingredients in heavy medium saucepan.
Stir over low heat until chocolate melts and mixture is smooth. Remove from heat; cool to lukewarm.
(Chocolate base can be made 1 day ahead. Cover; chill. Stir over low heat just until lukewarm before continuing.)
Preheat oven to 350F.
Butter eight 3/4-cup ramekins or custard cups and coat insides with sugar.
Whisk egg yolks into lukewarm chocolate base.
Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form.
Fold whites into chocolate base in 3 addition (this is important do not stir. Fold it just enough to mix it well).
Divide souffle mixture among prepared ramekins; place on baking sheet.
Bake souffles until puffed but still moist in center, about 15 minutes.
Sift powdered sugar over souffles and serve immediately.
Notes:
I used dark chocolate chips, like you would use for cookies and melted them in a double boiler. When I add the other ingredients the temperature turned out just about right. I halved the recipe, and it is safe to use half a 12 oz bag of chocolate chips which is about 1 cup.
Tips on melting chocolate
noordelijke:
hi)