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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This Recipe for Hot Chocolate Souffles is one of thousands in the Recipes-to-go Dessert Cookbook.
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This is a recipe for Hot Chocolate Souffles from the recipe cookbook of Recipes-to-go (Dessert)
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
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As a child my family's menu consisted of two choices: take it or leave it. |
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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
Hot Chocolate Souffles Recipe brought to you by Recipes To-Go