Hot Chocolate Souffles
Yield
6 servingsPrep
10 minCook
12 minReady
22 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | ounces |
semi-sweet chocolate
semi-sweet,, null, null |
|
| 4 | large |
egg yolks
|
|
| 2 | tablespoons |
dark rum
|
|
| 1 | tablespoon |
butter
, |
|
| 6 | large |
egg whites
|
|
| 1 | pinch |
cream of tartar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 260.1 | ml/g |
semi-sweet chocolate
semi-sweet,, null, null |
|
| 4 | large |
egg yolks
|
|
| 3E+1 | ml |
dark rum
|
|
| 15 | ml |
butter
, |
|
| 6 | large |
egg whites
|
|
| 1 | pinch |
cream of tartar
|
*
|
Directions
In the top of a double boiler set over simmering water, melt the chocolate, stirring, until it is smooth.
Remove the pan from the heat, add the egg yolks, one at a time, whisking well after each addition, and whisk in the rum and butter.
Transfer mixture to a large bowl.
In a bowl with an electric mixer, beat the egg whites with the cream of tartar and a pinch of salt until they hold stiff peaks.
Stir a quarter of the egg whites into the chocolate mixture then fold in the remaining egg whites gently but thoroughly.
Spoon the mixture into 6 buttered ⅔ cup souffle dishes and bake them on a baking sheet in the middle of a preheated 400f oven for 10 to 12 minutes, or until they are puffed and a tester comes out nearly clean.
