| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Ethnic, Chocolate |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Brewed coffee |
| 1 1/4 |
c |
Half-and-half |
| 6 |
oz |
Semisweet chocolate — cut |
|
|
Into small chunks |
| 3 |
tb |
Butter |
| 1/4 |
c |
Flour |
| 4 |
|
Egg yolks |
| 1/4 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 6 |
|
Egg whites |
| 1/4 |
ts |
Cream of tartar |
INSTRUCTIONS
Heat the coffee and half-and-half almost to a boil. Remove from heat and
stir in the chocolate until melted. Heat the butter to bubbling. Stir in
the flour thoroughly. Remove from heat and add the chocolate mixture,
stirring well. Beat the egg yolks with 3 tbs. sugar and the salt until
light. Stir into the chocolate mixture. Set aside to cool. Preheat oven to
400~. Beat the egg whites with the cream of tartar until soft peaks form.
Add the remaining 1 tbs. sugar and beat until incorporated. Fold the egg
whites into the cooled chocolate mixture. Prepare 4 individual souffle cups
by buttering the bottoms and sides, then swishing 1 tsp. granulated sugar
into each. Pour out any excess sugar. Place the batter in cups and bake in
preheated oven for 25-30 min., or until well puffed and lightly browned.
Serve immediately.
Recipe By :
From: Dscollin@aol.Com Date: Wed, 25 Jan 1995 20:56:21 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“God promises a safe landing, not a calm passage.”