| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dujour06, New |
1 |
servings |
INGREDIENTS
| 3 |
oz |
Butter |
| 3/4 |
c |
Flour |
| 12 |
oz |
Milk |
| 4 |
oz |
Unsweetened chocolate; chopped fine |
| 6 |
lg |
Egg yolks |
| 10 |
lg |
Egg whites |
| 3/4 |
c |
Granulated sugar |
INSTRUCTIONS
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.
S: 6 to 8 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9178
Converted by MM_Buster v2.0l.
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