Monday, January 3, 2011

Chocolate Souffles

These soufflés may be made several hours in advance and kept in a refrigerator until just before baking. If refrigerated, bake an additional 2 to 3 minutes. Alternatively, the soufflés may rest at room temperature for up to 1/2 hour before baking with no effect on cooking time.

1 tablespoon unsalted butter, softened
10 1/2 ounces (10 squares) extra-bittersweet chocolate
1 1/3 cups whole milk 
1 tablespoon cornstarch 
3 large egg yolks, room temperature, lightly beaten
6 large egg whites, room temperature
1/3 cup sugar; more for soufflé ramekins
This recipe was a hit in our house! You can make it well in advance, which makes it a great choice for a dinner party dessert. I have served it in the ramekin, and also I have inverted it onto plates and added berries and cream. Foolproof! 
For full instructions click here

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