caribbeanscout said: recipes would be appreciated, especially for the souffle.
Souffle
8 oz bittersweet chocolate (up to 70% cacao), finely chopped
1 tbls unsalted butter, cut into pieces
1 tbls unbleached all-purpose flour
1/2 c. whole milk
1 tsp vanilla
1/2 tsp instant espresso powder dissolved in 1/2 tsp water (optional - I left this out for the kids)
pinch of salt
3 large eggs, separated
1/4 cup sugar
powdered sugar for dusting
*note - I make these the day before and refrigerate before baking (I don't cover with plastic wrap because of the condensation)
Preheat oven 375. Butter the souffle dishes - especially the rims, dust with sugar, tap out excess (like flouring a cake pan - only with sugar)
Melt the chocolate in a double boiler or microwave - stirring until melted and smooth. Keep over warm water until needed.
Make the Bechamel-Melt the butter in a small saucepan over medium heat. Remove from heat and add the flour - whisk well to remove lumps. Return to heat, whisking constantly. Remove the pan from the heat and add the milk slowly, whisking constantly to remove any lumps. Cook 1-2 minutes, until thickened like a thin pudding. Remove from heat and whisk in vanilla. Whisk in the espresso powder and the pinch of salt. Scrape melted chocolate into a large bowl. Add the above bechamel sauce to the chocolate and whisk to blend. Whisk in the egg yolks. Cover and keep warm until you whip the egg whites.
This was actually the trickier part - I used a kitchen aid - whip 4 egg whites on medium speed until they form soft peaks. With the mixer running, rain in the granulated sugar and beat until stiff peaks form. With a spatula, gently stir in 1/4 of the egg white mixture into the choclate-bechamel sauce to lighten the mixture. Then gently fold in the remain whites until no more streaks of white.
Fill the souffle dishes to 1/4 inch below the rim. Place dishes on baking sheet bake for 14-18 minutes until the souffles are set and firm to touch in the center. Higher percentage chocolates (cacao) bake more quickly.
Serve immediately , dusted with powdered sugar, Or break open the top and pour in a custard sauce or carmel.
I made these at Christmas-let me see if I can find a photo - they sound complicated but really aren't and it was an impressive dish to serve
