There are few desserts more showy and more delicious than Chocolate Soufflé. Here is a recipe I have made and assure you it is great.
- 7 ounces semisweet chocloate, coarsely chopped
- 4 tablespoons rum, Framboise, orange juice, Grand Mariner or water
- 4 egg yolk
- 1/4 cup sugar
- 8 egg whites, room temperature
- Berries & mint leaves
- Preheat oven to 400 degrees Farenheit. Butter 6 individual soufflé molds and coat with sugar.
- Bring 2 inches of water to a boil in a medium saucepan and remove from heat. Place the chocolate and rum in a heatproof bowl and set it on top of the water. Stir occasionally to melt the chocolate evenly. When the chocolate has melted, remove the bowl from the pan and cool the chocolate mixture to room temperature.
- In a medium bowl, beat the yolks to break up. Add 2 tablespoons of the sugar gradually and beat until the ribbon is formed. Add to the chocolate and blend.
- Beat the egg whites, adding the remaining sugar by tablespoons, to the stiff-peak stage. Fold into the chocolate mixture and fill the moldss 2/3 full. Place the molds on a baking sheet and bake until well puffed, 15 to 20 minutes. Garnish with fresh berries and mint leaves. Serve Immediately.