Recipe - Chocolate Chippy Crunch Souffle (Marcel Desaulniers)

1 tablespoon Unsalted butter
8 tablespoon Granulated sugar
6 ounce Semisweet chocolate; broken
into 1/2ounce pieces
2 ounce Unsweetened chocolate;
broken into 1/2ounce
pieces
4 lg Egg yolks
One fourth cup Heavy cream
8 lg Egg whites
3 Deep Dark Chocolate Fudge
Cookies; chopped into
1/2inch pieces
One half cup Semisweet chocolate chips

Preheat the oven to 350 degrees . Lightly coat the inside of each souffle
cup with the butter. Sprinkle the inside of each cup with 1 One half teaspoons
granulated sugar. Set aside until needed. Heat 1inch of water in the
bottom half of a double boiler over medium heat. Place the semisweet and
unsweetened chocolate in the top half of the double boiler. Tightly cover
the top with plastic wrap. Heat for 6 to 8 minutes. Remove from the heat
and stir until smooth. Transfer the chocolate to a large stainless steel
bowl Use a whisk to stir in the egg yolks and heavy cream until thoroughly
combined. Set aside. Place the egg whites on the bowl of an electric mixer
fitted with a balloon whip. Whisk on high until soft peaks form, about 1
minute. Add the remaining sugar and continue to whisk on high until stiff
peaks form, about 45 to 50 seconds. Remove the bowl from the mixer. Use a
rubber spatula to fold about One fourth of the whipped egg whites into the melted
chocolate mixture., then fold in the remaining egg whites. Evenly divide
the souffle mixture into the prepared souffle cups (about 4 heaping
tablespoons), filling them to 1/2inch below the rim of the cup. Evenly
divide and sprinkle the cookie pieces and chocolate chips over the tops of
the souffle mixture. Place the souffles on the center shelf of the
preheated oven. Bake until a toothpick inserted in the center comes out
clean, about 22 to 26 minutes. Remove from the oven and serve immediately.
Recipe By : BAKERS' DOZEN (MARCEL DESAULNIERS) SHOW #BD1A25

Posted to MCRecipe Digest V1 #311

Date: Sat, 23 Nov 1996 22:31:08 0600

From: Jackie Bordelon jbord@premier.net