INGREDIENTS

INSTRUCTIONS

1. Heat oven to 475°F. Place chocolate and butter in a saucepan and allow
to melt over low heat.
2. Remove pan from heat and stir in egg yolks until chocolate thickens
slightly. Pour into large mixing bowl.
3. Beat egg whites until very firm, but stop short of allowing them to
become dry.
4. Stir a third of the whites into the chocolate mixture to lighten it.
Fold in the remainder quickly with bold strokes. It's better to leave a few
pockets of white rather than overmix.
5. Butter the inside of a low-sided one-quart souffle' mold and coat the
surface lightly with granulated sugar. Pour in the mousse mixture. There is
no danger if you leave the souffle out for several minutes before putting
it in the oven. You can even open the oven door while the souffle is
cooking to turn or move the mold if the top is rising unevenly. (Recipe may
be done ahead to this point. Store in the refrigerator until ready to
bake.)
6. Place souffle in oven and bake for 5 minutes. Reduce heat to 425°F and
continue baking 5 to 7 minutes more. Sprinkle with confectioners sugar and
serve at once.
NOTE: If you're in a time bind, the recipe done through Step 5 is an
excellent chocolate mousse and needs no further cooking. Simply spoon it
into serving dishes or glasses.
Recipe by: : William Rice (Chicago Tribune Magazine 2/8/98)
Posted to MC-Recipe Digest by Carriej999@aol.com on Feb 8, 1998

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