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| CHOCOLATE SOUFFLE |
| Yields: 25 8 oz servings |
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| Ingredients |
20 egg whites
3 C sugar
20 egg yolks
4 lb chocolate pistoles
2 lb butter
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| Method |
| Melt chocolate and butter together in the microwave for 6 minutes.
Whisk the chocolate/butter mixture into the egg yolks.
Make a meringue:
a) whip the egg whites to soft peaks
b) add the sugar slowly into the egg whites
c) keep whipping until medium peaks
Fold the whites into the chocolate/yolk mixture. (the chocolate/yolk mixture should be at room temperature)
Cool mixture.
Scoop four ounces of mixture into buttered and sugared ramekins. |
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