Jan 24, 2007
Chocolate Souffles
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8 ounces bittersweet chocolate, chopped
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6 tablespoons butter
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6 large eggs, separated
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1/2 cup sugar
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1/3 cup water
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4 ounces bittersweet chocolate, cut into 8 pieces total
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mint ice cream
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Preheat oven to 375°F. Butter and flour eight 3/4-cup soufflé dishes.
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Stir 8 ounces chopped chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Pour into large bowl. Whisk in yolks. Set chocolate mixture aside.
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Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring about 5 minutes.
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Meanwhile, beat egg whites in another large bowl to soft peaks.
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Gradually beat boiling syrup into whites in slow steady stream. Continue beating until stiff, about 3 minutes. Fold whites into chocolate mixture in 3 additions. Divide soufflé mixture among prepared dishes. Place 1 chocolate chunk in center of each, pressing to submerge.
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Bake soufflés until slightly puffed and softly set, about 15 minutes. Serve immediately with a scoop of the ice cream.
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