Warm Ghirardelli Milk Chocolate Soufflé
Yield:     8

14 ounces      milk chocolate (Ghirardelli), chopped
3/4 cup            chilled unsalted butter, cut into small cubes
6                       large egg yolks
2                       large eggs
1/3                    cup sugar
2 T                    brandy

1.  Preheat oven to 350°F. Butter eight baking soufflé dishes,
(3-4"in diameter). Coat soufflé dishes with sugar.

2.  Stir milk chocolate and butter in medium metal bowl set over saucepan of
simmering water until chocolate mixture is melted and smooth (do not allow
bottom of bowl to touch water). Cool chocolate mixture to lukewarm.

3.  Using electric mixer, beat egg yolks, whole eggs, and sugar in large bowl
until pale, thick, and tripled in volume, about 6 minutes. Fold 1/3 of egg
mixture into lukewarm chocolate mixture to lighten. Gently fold chocolate
mixture into remaining egg mixture and add brandy.  Spoon into prepared
dishes, dividing equally. Smooth tops.

4.  Bake in water bath, until soufflés rise, edges are crisp and dark brown but
centers are still soft, about 20-25 minutes. Transfer to plates. Serve
immediately, with ice cream and raspberry coulis.
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