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Name: Chocolate Souffle
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: Powdered sugar for dusting; ; peaks (optional); 1/3 c Half-and-half; 3 oz Bittersweet chocolate;; Heavy cream; whipped to; 1/2 c Granulated sugar; 1/2 c Unsweetened Dutch-processed; 8 lg Egg whites; 1/2 c Water; Creme anglaise; (optional)

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INGREDIENTS

Powdered sugar for dusting
; peaks (optional)
1/3 c Half-and-half
3 oz Bittersweet chocolate;
Heavy cream; whipped to
1/2 c Granulated sugar
1/2 c Unsweetened Dutch-processed
8 lg Egg whites
1/2 c Water
Creme anglaise; (optional)

Servings

INSTRUCTIONS

Preheat the oven to 375 degrees F. Souffles are baked at a high temperature to ensure a good rise. Use a pastry brush to evenly coat the inside of a 1 1/2-quart souffle mold with softened butter. Fill the mold with granulated sugar, then pour out the excess. If you have properly buttered the mold, the sugar will stick to the side and bottom of it. The butter and sugar keep the souffle from sticking to the side of the mold and allow it to rise evenly. The sugar also gives the souffle a crunchy crust, which I think makes a great contrast to its soft interior. Prepare the souffle base: Pour the half-and-half into a 1 quart heavy-bottomed saucepan and heat over medium high heat until bubbles begin to form around the edge of the pan. Remove from the heat and make a ganache by adding the chopped chocolate. Stir well until combined and all of the chocolate has melted. Place a 1-quart saucepan half-filled with boiling water over high heat and bring to a boil. Make a double-boiler by setting a large mixing bowl over the boiling water. Place the ganache in the mixing bowl, add the cocoa powder and water, and whisk until very hot. Remove from the heat and set aside. To finish the souffle: Place the egg whites in a large mixing bowl and whip with an electric mixer on medium speed until foamy. Increase the mixer speed to medium-high and make a French meringue by adding the sugar 1 tablespoon at a time and whipping the whites to stiff but not dry peaks. Do not overwhip the egg whites or they will not incorporate evenly into the ganache, and when baked, the souffle will have chewy pieces of egg white in it. You can tell the egg whites are overwhipped if they start to separate and resemble scrambled eggs. Use a rubber spatula to gently fold about half the meringue into the warm chocolate mixture. Then fold the chocolate mixture into the remaining meringue, being careful not to deflate the batter. The souffle mixture should be homogeneous in color, but if you still see streaks of meringue in the batter, thats okay. Use a rubber spatula to gently place the souffle mixture in the buttered and sugared mold. Fill to about one inch above the rim of the mold. Place the souffle in the center of the oven and remove the top oven rack if necessary to allow enough room for it to rise. If the souffle is too close to the bottom of the oven, the bottom of the souffle will burn before the inside is properly baked. Bake until the souffle has risen to about one and a half times its original height and starts to brown on top, about 20 minutes. Remove from the oven and dust the top with powdered sugar. Serve immediately with a side of whipped cream or creme anglaise, if desired. NOTES : From Jacques Torres Dessert Circus Recipe by: Good Morning America

NOTES

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Chocolate Souffle

Powdered sugar for dusting
 ; peaks (optional)
1/3 c Half-and-half
3 oz Bittersweet chocolate;
 Heavy cream; whipped to
1/2 c Granulated sugar
1/2 c Unsweetened Dutch-processed
8 lg Egg whites
1/2 c Water
 Creme anglaise; (optional)

Preheat the oven to 375 degrees F. Souffles are baked at a high  temperature to ensure a good rise.    Use a pastry brush to evenly coat the inside of a 1 1/2-quart souffle  mold with softened butter. Fill the mold with granulated sugar, then  pour out the excess. If you have properly buttered the mold, the  sugar will stick to the side and bottom of it. The butter and sugar  keep the souffle from sticking to the side of the mold and allow it  to rise evenly. The sugar also gives the souffle a crunchy crust,  which I think makes a great contrast to its soft interior.    Prepare the souffle base: Pour the half-and-half into a 1 quart  heavy-bottomed saucepan and heat over medium high heat until bubbles  begin to form around the edge of the pan. Remove from the heat and  make a ganache by adding the chopped chocolate. Stir well until  combined and all of the chocolate has melted.    Place a 1-quart saucepan half-filled with boiling water over high  heat and bring to a boil. Make a double-boiler by setting a large  mixing bowl over the boiling water. Place the ganache in the mixing  bowl, add the cocoa powder and water, and whisk until very hot.  Remove from the heat and set aside.    To finish the souffle: Place the egg whites in a large mixing bowl  and whip with an electric mixer on medium speed until foamy. Increase  the mixer speed to medium-high and make a French meringue by adding  the sugar 1 tablespoon at a time and whipping the whites to stiff but  not dry peaks. Do not overwhip the egg whites or they will not  incorporate evenly into the ganache, and when baked, the souffle will  have chewy pieces of egg white in it. You can tell the egg whites are  overwhipped if they start to separate and resemble scrambled eggs.    Use a rubber spatula to gently fold about half the meringue into the  warm chocolate mixture. Then fold the chocolate mixture into the  remaining meringue, being careful not to deflate the batter. The  souffle mixture should be homogeneous in color, but if you still see  streaks of meringue in the batter, thats okay.    Use a rubber spatula to gently place the souffle mixture in the  buttered and sugared mold. Fill to about one inch above the rim of  the mold. Place the souffle in the center of the oven and remove the  top oven rack if necessary to allow enough room for it to rise. If  the souffle is too close to the bottom of the oven, the bottom of the  souffle will burn before the inside is properly baked.    Bake until the souffle has risen to about one and a half times its  original height and starts to brown on top, about 20 minutes. Remove  from the oven and dust the top with powdered sugar. Serve immediately  with a side of whipped cream or creme anglaise, if desired.        NOTES : From Jacques Torres Dessert Circus    Recipe by: Good Morning America

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Nutrition

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Serving Size: 1 Serving (2378g)
Recipe Makes: 1 servings

Calories: 2247
Calories from Fat: 833 (37%)

Amt Per Serving		% DV

	Total Fat 92.5g	123 %
	Saturated Fat 55.1g	276 %
	Monounsaturated Fat 27g
	Polyunsanturated Fat 3.2g
Cholesterol 206.8mg		64 %
Sodium 2869.9mg		99 %
Potassium 3621.5mg		95 %
Total Carbohydrate 180.2g		53 %
	Dietary Fiber 5g	20 %
	Sugars, other 175.2g
Protein 192.8g		275 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2247

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