Chocolate Walnut Souffle This souffle has both walnuts & chocolate in it, so it is not for the timid chef. (If you want to test your skills make it on a boat, I'll brag a little - I did and it did not collapse) |
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CUSTARD |
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1/2 |
Cup |
Sugar |
Mix together in a saucepan |
1/2 |
Cup |
Flour |
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1/2 |
Tsp |
Salt |
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1 1/2 |
Cups |
Light Cream |
Add Cream & Stir cook over a low flame |
5 |
ea |
Egg yolks |
Mix in some hot custard in yolks then add |
1 |
tsp |
Vanilla |
Add the vanilla |
4 |
oz |
Bittersweet Chocolate |
Melt Choclate slowly into custard |
MERANGUE |
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8 |
ea |
Egg Whites |
n a grease free bowl Whisk egg whites |
1 |
dsh |
Granulated Sugar |
add sugar as you go to firm |
SOUFFLE MIX |
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Combine some of the egg whites with custard |
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Fold in the balance |
1/2 |
Cup |
Crushed Walnuts |
Add walnuts to mixture |
ASSEMBLY |
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1 |
chk |
Butter |
Rub souffle dish with butter |
2 |
Tbl |
Sugar |
Sprinkle with sugar until coated |
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Preheat oven to 400 |
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Put mixture in dish |
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Bake 10 minutes @ 400 |
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Bake 15 minutes @ 425 |
1 |
dsh |
Powered Sugar |
Sprinkle top with Powered Sugar |
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Bake 2 minutes more |
TOPPING |
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1 |
cup |
Whipping Cream |
Whip the Cream |
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Sugar |
Add to firm the cream |
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Serve with whipped cream. |