Hot Chocolate Souffles Recipe




Hot Chocolate Souffles Ingredients

9 oz semisweet chocolate, chopped
4 large egg yolks
2 tbsp dark rum
1 tbsp unsalted butter, melted
6 large egg whites
1 pinch cream of tartar

A Recipe for
Hot Chocolate Souffles

 

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Forget love... I'd rather fall in chocolate!

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This is a recipe for Hot Chocolate Souffles from the recipe cookbook of Recipes-to-go (Dessert)


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There is no love sincerer than the love of food.

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A gourmet who thinks of calories is like a tart who looks at her watch.

James Beard



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Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.

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Hot Chocolate Souffles

We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy.

William Osler






Hot Chocolate Souffles Directions

In the top of a double boiler set over simmering water, melt the
chocolate, stirring, until it is smooth. Remove the pan from the
heat, add the egg yolks, one at a time, whisking well after each
addition, and whisk in the rum and butter. Transfer mixture to a
large bowl.

In a bowl with an electric mixer, beat the egg whites with the cream
of tartar and a pinch of salt until they hold stiff peaks. Stir a
quarter of the egg whites into the chocolate mixture then fold in the
remaining egg whites gently but thoroughly. Spoon the mixture into 6
buttered 2/3 cup souffle dishes and bake them on a baking sheet in
the middle of a preheated 400f oven for 10-12 minutes, or until they
are puffed and a tester comes out nearly clean.

a 1982 Gourmet Mag. favorite from Homewood Park, a small hotel and
restaurant in Bath, England

Serves: 6

 

 

 

 

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