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Name: Chocolate Souffles
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/4 Stick unsalted butter; 7 lg Egg whites; 2 tb Heavy cream; 1/4 ts Cream of tartar; 8 oz bittersweet chocolate Fine-quality; 1/4 c Sugar plus additional for ramekins; 4 lg Egg yolks; creamy Accompaniment:

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INGREDIENTS

1/4 Stick unsalted butter
7 lg Egg whites
2 tb Heavy cream
1/4 ts Cream of tartar
8 oz bittersweet chocolate ; Fine-quality
1/4 c Sugar ; plus additional for ramekins
4 lg Egg yolks
creamy ; Accompaniment:

Servings

INSTRUCTIONS

Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar. Finely chop chocolate. In a small saucepan melt butter over low heat. Add cream and bring just to a boil. Remove pan from heat and add chocolate, stirring until smooth. Transfer mixture to a large bowl and stir in yolks. In another large bowl with an electric mixer beat whites with cream of tartar and a pinch of salt until they just hold stiff peaks. Gradually add 1/4 cup sugar, beating until just combined. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly. Divide souffle mixture among ramekins and smooth tops with a knife. Run tip of knife around edges of souffles to aid raising. Souffles may be made up to this point 1 day ahead and chilled, loosely wrapped in plastic wrap. Preheat oven to 375 degrees. Bake souffles on a baking sheet in lower third of oven until puffed and surfaces are cracked, about 20 minutes. Top souffles with sauce ad serve immediately. Yield: 6 servings. Recipe by: COOKING LIVE SHOW #CL9252

NOTES

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Chocolate Souffles

1/4 Stick unsalted butter
7 lg Egg whites
2 tb Heavy cream
1/4 ts Cream of tartar
8 oz bittersweet chocolate Fine-quality
1/4 c Sugar plus additional for ramekins
4 lg Egg yolks
 creamy Accompaniment:

Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar,  knocking out excess sugar.    Finely chop chocolate. In a small saucepan melt butter over low heat.  Add cream and bring just to a boil. Remove pan from heat and add  chocolate, stirring until smooth. Transfer mixture to a large bowl  and stir in yolks.    In another large bowl with an electric mixer beat whites with cream of  tartar and a pinch of salt until they just hold stiff peaks.  Gradually add 1/4 cup sugar, beating until just combined. Stir one  fourth whites into chocolate mixture to lighten and fold in remaining  whites gently but thoroughly.    Divide souffle mixture among ramekins and smooth tops with a knife.  Run tip of knife around edges of souffles to aid raising. Souffles  may be made up to this point 1 day ahead and chilled, loosely wrapped  in plastic wrap.    Preheat oven to 375 degrees.    Bake souffles on a baking sheet in lower third of oven until puffed  and surfaces are cracked, about 20 minutes.    Top souffles with sauce ad serve immediately.    Yield: 6 servings.        Recipe by: COOKING LIVE  SHOW #CL9252

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Nutrition

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Serving Size: 1 Serving (2347g)
Recipe Makes: 1

Calories: 4298
Calories from Fat: 2181 (51%)

Amt Per Serving		% DV

	Total Fat 242.4g	323 %
	Saturated Fat 109.7g	548 %
	Monounsaturated Fat 93.7g
	Polyunsanturated Fat 26.1g
Cholesterol 6794.1mg		2090 %
Sodium 2595.4mg		89 %
Potassium 3721.6mg		98 %
Total Carbohydrate 321.5g		95 %
	Dietary Fiber 13.2g	53 %
	Sugars, other 308.3g
Protein 247.3g		353 %
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: 4298

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