3-6-09
Individuals Chocolate Souffles
Individuals Chocolate Souffles
8 oz. semisweet chocolate
6 T. butter
2 T. rum, coffee or water
6 egg yokes
6 egg whites
1/4 heaping t. cream of tartar
1/2 c. sugar
Butter and sugar 6 ramkins, preheat oven to 375. Combine chocolate, butter and rum in a heat proof bowl. Set bowl in a skillet of water and heat but do not simmer. Stir mixture until smooth, let cool ten minutes, then whisk in egg yokes. In another large bowl, beat egg whites until foamy, add cream of tartar and beat until soft peaks form. Gradually beat in sugar and beat until peaks are stiff but not dry. Gently fold egg white mixture with chocolate mixture. Divide batter into ramkins and bake for 20 minutes or until souffles have risen and set. Souffles can be covered with plastic wrap and refrigerated for up to 24 hours before baking.
Ingredients
Seperate eggs
Chocolate mixture and egg yolks
Foamy egg whites
Egg white mixture, beaten to stiff but not dry peaks and chocolate mixture
Fold two mixtures together gently
Put mixture in ramekins, they don't need to be quite so full
Bake
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