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Chocolate Soufflé




Source of Recipe


Internet


List of Ingredients




Butter or margarine
2 tablespoons of butter or margarine
One 1 ounce square of unsweetened chocolate
2 tablespoons of all purpose flour
1/2 cup of milk
A dash of salt
2 large eggs, separated
1/4 cup of sugar
1/2 teaspoon of vanilla extract
Mocha Cream

Coat the bottom and sides of a 2 cup soufflé dish or two 10 ounce custard cups with butter. Set aside. Melt 2 tablespoons of butter and chocolate in a saucepan over medium heat. Add the flour, stir until smooth. Cook for 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly, until thickened and bubbly. Stir in the salt, remove from heat. Beat the egg yolks and sugar at medium speed with an electric mixer until thick and pale. Stir in the vanilla. Gradually stir about 1/4 of hot chocolate mixture into yolk mixture, beat at medium speed with an electric mixer until blended. Gradually add remaining hot chocolate mixture, mixing constantly. Beat the egg whites until soft peaks form. Gently fold about one fourth of egg whites into chocolate mixture, fold remaining egg whites into chocolate mixer. Carefully spoon mixture into prepared soufflé dish or custard cups. Bake in a preheated 325ºF. oven for 35 minutes or until puffed and set. Serve the soufflé immediately with Mocha Cream. Makes 2 servings

Mocha Cream

4 heaping teaspoons of instant coffee
1/2 cup of boiling water
1 1/4 cup of sugar
1 package of Knox gelatin
1/2 cup of cold water
1 pint of whipping cream
1 teaspoon of vanilla
Toasted almonds
Crème de Cacao

Dissolve coffee in boiling water; add sugar. Dissolve gelatin in cold water; melt over hot water and combine with coffee mixture. Chill until slightly gelatinous, but not stiff. Beat with electric mixer until thick, foamy, creamy and light in color. Whip cream and vanilla and fold into mocha mixture. Chill at least 4 hours. To serve, pour about 1 tablespoon Crème de Cacao over each helping and top with toasted almonds.



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