| | | Chocolate Soufflé with Hot Chocolate Sauce and Whipped Cream Serving Size: 4 - 6 Ingredients Soufflé: 1 bar (4.9 oz.) SomerSweet dark chocolate, chopped 5 large egg whites 3 large egg yolks 2 Tbsp. SomerSweet Hot Chocolate Sauce: 6 oz. (38 squares) SomerSweet dark chocolate, chopped 1 c. heavy cream Whipped Cream:
2 cups heavy cream
1 tsp vanilla extract
2 tsp Somersweet Directions Soufflé - Preheat oven to 400 degrees.
- Butter a 1-quart soufflé dish. Set aside.
- For the soufflé: Melt chocolate in a double boiler (or in a bowl or smaller saucepan placed over a bigger saucepan of gently boiling water).
- Stir until smooth.
- In another bowl, beat egg whites until stiff with your electric mixer, about 5 minutes.
- Set aside.
- In a separate bowl, beat egg yolks and SomerSweet until they are pale yellow, about 5 minutes. Slowly add the chocolate to the egg mixture, beating constantly to prevent the yolks from cooking.
- Pour chocolate mixture into egg whites and fold in gently.
- Pour mixture into prepared soufflé dish.
- Bake for 15 minutes.
- Let cool for at least 15 minutes on a wire rack before serving.
For the chocolate sauce:
- Place chocolate in a medium bowl.
- Set aside.
- Put cream in a medium saucepan.
- Bring to a boil.
- Remove from heat and pour over the chopped chocolate.
- Stir until chocolate is completely melted.
For the whipped cream: - With an electric mixer, whip the cream until it starts to thicken.
- Add the vanilla and the SomerSweet. Continue whipping until soft peaks form.
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