INGREDIENTS

INSTRUCTIONS

Butter a 2-quart soufflé dish; dust with sugar-- and set aside
Melt 2 tablespoons butter in a heavy saucepan over low heat; whisk in flour
until smooth. Cook, whisking constantly, 1 minute. Gradually add milk and
liqueur; cook over medium heat, whisking constantly, until thickened and
bubbly. Add chocolate, stirring until melted; remove from heat, and cool
slightly.
Beat egg yolks until thick and pale. Gradually stir about 1/4 chocolate
mixture into egg yolks; add to remaining chocolate mixture, stirring
constantly.
Beat egg whites and cream of tartar until foamy. Gradually add sugar, 1
tablespoon at a time, beating until stiff but not dry; fold into chocolate
mixture. Pour into prepared souffl. dish.
Bake at 450° for 10 minutes. Reduce heat to 400°, and bake 18 more minutes
or until puffed. Serve immediately with Almond Crème Sauce, if desired.
Makes 6 servings.
Notes: Cloud Craft Soufflés rely on stiffly beaten egg whites to create
their magnificent proportions. Here are a few helpful tips for high and
mighty soufflés.
.Separate egg yolks from whites while eggs are cold.
.To make your soufflé rise higher, let egg whites sit at room temperature
20    minutes before beating them.
.Beat egg whites until stiff but not dry. Lift beaters up from bowl to see
if peaks hold their shape.
.Fold egg whites into the soufflé mixture by cutting down through the
center of the mixtures, across the bottom, and up the sides of the bowl.
Give the bowl a quarter turn, and repeat folding and turning until mixtures
are blended.
Recipe by: Southern Living 1997
Posted to MC-Recipe Digest V1 #1051 by Suzy Wert <SuzyWert@aol.com> on Jan
25, 1998

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