2 t. butter, softened
½ c. sugar
8 oz. Semi-sweet chocolate, finely chopped
4 large egg whites
3 large egg yolks
1 T. Grand Marnier or vanilla
Preheat oven to 400 degrees. Butter 4 individual ramekins, two times with the softened butter using a pastry brush. Coat one time, place in the fridge for a few minutes, then coat again, using upward strokes with your pastry brush. After second coating, coat with 2 t. sugar, and place in fridge.
In a double boiler or a large bowl set over simmering water, melt chocolate, whisking occasionally. Remove the bowl from the heat.
In a mixing bowl, whisk/beat the egg whites with ¼ c. of the sugar till stiff and glossy. Whisk the egg yolks into the chocolate one at a time (it will get really stiff), add the vanilla (or Grand Marnier) and whisk in the remaining sugar. Fold in the egg whites and blend until smooth. Pour the chocolate mixture into the prepared ramekins. Place the ramekins on a baking sheet and bake until they are puffed and somewhat firm, about 20 – 25 minutes. Remove from the oven and serve with powdered sugar.
Tips:
1. The soufflés can be prepared up to one day ahead and then placed in the oven when you are ready for them. They may take a few minutes longer to bake and they may not be quite as high but they will be just as delicious.
2. The reason soufflés have such a difficult reputation is because they begin to fall about 5 minutes after you take them out of the oven. They are still delicious though, just not as high.
½ c. sugar
8 oz. Semi-sweet chocolate, finely chopped
4 large egg whites
3 large egg yolks
1 T. Grand Marnier or vanilla
Preheat oven to 400 degrees. Butter 4 individual ramekins, two times with the softened butter using a pastry brush. Coat one time, place in the fridge for a few minutes, then coat again, using upward strokes with your pastry brush. After second coating, coat with 2 t. sugar, and place in fridge.
In a double boiler or a large bowl set over simmering water, melt chocolate, whisking occasionally. Remove the bowl from the heat.
In a mixing bowl, whisk/beat the egg whites with ¼ c. of the sugar till stiff and glossy. Whisk the egg yolks into the chocolate one at a time (it will get really stiff), add the vanilla (or Grand Marnier) and whisk in the remaining sugar. Fold in the egg whites and blend until smooth. Pour the chocolate mixture into the prepared ramekins. Place the ramekins on a baking sheet and bake until they are puffed and somewhat firm, about 20 – 25 minutes. Remove from the oven and serve with powdered sugar.
Tips:
1. The soufflés can be prepared up to one day ahead and then placed in the oven when you are ready for them. They may take a few minutes longer to bake and they may not be quite as high but they will be just as delicious.
2. The reason soufflés have such a difficult reputation is because they begin to fall about 5 minutes after you take them out of the oven. They are still delicious though, just not as high.
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