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LIGHT CHOCOLATE SOUFFLÉS
Can be prepared a day in advance and refrigerated until needed.
Serves: six Makes six 1-cup soufflés
1 teaspoon butter,
softened 1 teaspoon sugar 1/2 cup cocoa 5 ounces bittersweet
chocolate, cut into small chunks 1/3 cup light cream 1/2 cup water
1/2 cup sugar 1 tablespoon water 8 egg whites
Brush the
inside of the soufflé dishes with soft butter. Lightly sprinkle with
sugar and rotate dishes so the sugar evenly coats the surface. Refrigerate
until needed. In a medium bowl, combine cocoa and chocolate. In a small
pan, combine light cream with water, and bring to a boil. Pour into bowl of
chocolate, and whisk until smooth. Set aside. In a small pan, combine sugar
with water. Bring to a boil, and heat to the soft- ball stage, or 250 degrees
on the candy thermometer. Meanwhile, using an electric mixer fitted with a
whisk, whip egg whites until fluffy. Slowly add hot sugar to the egg
whites, pouring it down the side of the bowl as the whites whip. Whisk egg
whites to soft peaks; do not overbeat. Add warm chocolate mixture to beaten egg
whites. Using a rubber spatula, gently fold in until thoroughly combined.
Spoon or pipe into soufflé molds. Refrigerate, uncovered, up to 24
hours ahead of serving. To serve, preheat the oven to 425 degrees.
Allow soufflés to come to room temperature, 15 to 20 minutes. Place
on a baking sheet, and bake until risen, 6 to 8 minutes. Sprinkle with
confectioners' sugar before serving. Serve immediately.
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