The Flat Possum Gazette  

Test Kitchen

Courtesy of the Road-Kill Press

= Chocolate Souffle =

When we attended the Peter Kump Cooking School in New York, we made a number of different souffles, one of which was chocolate. We served them in individual souffle dishes, each about 4-inches in diameter. They are easy to make.

CHOCOLATE SOUFFLE


Yield:  8 servings


7 oz. semisweet chocolate
4 tablespoons Grand Marnier (or orange juice if you want to eliminate alcohol)
4 tablespoons unsalted butter
4 egg yolks
8 egg whites, at room temp.
1/4 Cup granulated sugar

Preheat the oven to 400 deg. 

Melt the chocolate with the Grand Marnier (use double boiler).  Remove from heat and stir in the butter.  Cool to room temp.

Ribbon the egg yolks with 2 tablespoons sugar and add to the chocolate.

Butter the individual souffle molds (dishes) and coat with sugar.  Coat the inner sides with granulated sugar to provide a "ladder" for the souffle to climb up to the top of the mold.  If you just butter the sides, the surface is too slick for the souffle to climb.

Beat egg whites to the stiff peak stage, add the remaining sugar by tablespoons keeping whites stiff. 

Fold into chocolate mixture.  Bake in a bain marie for 10 minutes. (A bain marie is a french cooking technique, and we would call it a water bath. In this case it would consist of placing the souffle molds in a large, shallow pan of warm water which surrounds the food with a gentle heat. Usually the water comes up to about 2/3 or 3/4 of the depth of the cooking vessels.  Depending upon what it is, the food can be cooked in this manner in the oven or on top of the range. It is designed to cook custards, sauces, souffles and mousses without curdling them. Also used to keep food warm.)

Frank Potter

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