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Souffle: Hot Chocolate Souffles

Source of Recipe

Gourmet Magazine


List of Ingredients


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


Recipe

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 400 degree oven for 10-12 minutes, or until they are puffed and a tester comes out nearly clean.


YIELD: 6 Servings