Yield: 4 servings
|4 ounces||Unsweetened chocolate,|
|\N \N||Chopped fine|
|6 larges||Egg yolks|
|10 larges||Egg whites|
|¾ cup||Granulated sugar|
Butter and sugar one 2 quart souffle dish or 6 to 8 individual dishes. Melt butter in a small pan. Add flour to make a thick paste (roux). Bring milk to boil in 2 quart saucepan. Add chocolate to boiling milk and stir until chocolate is melted. Add roux to chocolate milk. Remove from heat. Beat in yolks one at a time. Set aside. Make a firm, wet meringue of whites and sugar. Fold some meringue into chocolate mix to lighten it. Then gently fold chocolate into meringue. Pour into souffle dishes and refrigerate for up to six hours. 45 minutes to 1 hour serving, preheat oven to 350 degrees.
Bake souffle 35 to 45 minutes (for 2 quart bowl). Bake individuals approximately 20 to 25 minutes. Serve immediately.
Yield: 6 to 8 servings
CHEF DU JOUR MADELINE LANCIANI SHOW #DJ9178