Chocolate Souffles

I add a little Dark rum and Mexican vanilla to the recipe and top it with whipped cream, walnuts and a dusting of powdered sugar.

Chocolate Souffles

10 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

3/4 cup heavy whipping cream

5 tablespoons sugar

2 tablespoons (1/4 stick) unsalted butter

1 tablespoon vanilla extract

1/4 teaspoon salt

6 large eggs, separated

Preparation

Combine first 7 ingredients in heavy medium saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat; cool to lukewarm. (Chocolate base can be made 1 day ahead. Cover; chill. Stir over low heat just until lukewarm before continuing.)

Preheat oven to 350°F. Butter eight 3/4-cup ramekins or custard cups and coat insides with sugar. Whisk egg yolks into lukewarm chocolate base. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Fold whites into chocolate base in 3 additions. Divide soufflé mixture among prepared ramekins; place on baking sheet. Bake soufflés until puffed but still moist in center, about 15 minutes. Sift powdered sugar over soufflés and serve immediately.

Chocolate Souffles