Yield: 4 Servings
|\N \N||-JUDI M. PHELPS|
|2 tablespoons||Butter or margarine|
|3 tablespoons||Flour few grains salt|
|3 \N||Egg whites|
|3 \N||Sq. unsweetened chocolate (3 oz)|
|3 tablespoons||;hot water|
|1 teaspoon||Vanilla extract|
|3 \N||Egg yolks|
|½ cup||Heavy cream|
Melt butter or margarine; add flour and salt. Mix well. Stir in milk gradually; cook over hot water until thick, stirring constantly. Stir in sugar. Cut chocolate in small pieces; add water; melt over hot water. Add to first mixture with vanilla extract; mix well. Beat egg yolks; stir into chocolate mixture. Beat egg whites stiff but not dry; fold in. Pour into greased baking dish; bake in moderately slow oven (325 degrees) for 50 to 60 minutes. Serve immediately. Whip cream; serve on souffle. Makes 4 to 6 servings.
Shared and MM by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...