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Alexandra's Chocolate Soufflé
Alexandra Sheridan - Caterer
*Indicates items available at Nicole's Gourmet Foods
• ½ cup whole milk
• 1 cup granulated white sugar
• 6 oz Chocolate Liquor* Pistoles (unsweetened) (you can use a unsweetened bar instead, just make sure to break it up before trying to melt it.)
• 6 eggs total (6 egg whites & 4 yolks)
• 2-3 oz Imported or European style Butter*
• 6 soufflé ramekins*
• 1 regular or disposable pastry bag*
• 1 whisk
• 1 pastry brush
1.) Preheat oven to 350° F
2.) Brush bottom & sides of ramekins with melted butter. Brush the sides using only an upward motion (it helps to carry the soufflé).
3.) Dust the inside of the ramekins with some granulated sugar and set aside.
4.) Heat milk slowly, and stir in ¾ cup of the sugar – be careful not to scorch the milk.
5.) Add the chocolate liquor pistoles (or pieces) to the heated milk until smooth (be careful not to burn the chocolate)
6.) Set chocolate mix aside and allow to cool for 10 minutes.
7.) Whisk the egg yolks into the chocolate.
8.) Beat egg whites, adding in remaining ¼ cup sugar, until stiff; not grainy - do not over-beat!
9.) Fold egg whites into the chocolate mix.
10.) Using a pastry bag, pipe the mix into the ramekins. You should try to fill each ramekin in one motion, and careful to leave the edges of the ramekin clean – any drops will effect how the soufflé rises.
11.) Bake for 10-14 minutes @ 350° F
You can serve this with raspberries, strawberries, a traditional crème anglaise, or try with espresso or Grand Marnier flavored whipped cream.
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