Chocolate Soufflé with White Chocolate Mousse
Photo: Ralph Anderson; Styling: Buffy Hargett
- 3 tablespoons butter or margarine
- 3 tablespoons all-purpose flour
- 1 1/4 cups milk
- 2/3 cup sugar
- 1/8 teaspoon salt
- 2 (4-ounce) semisweet chocolate bars, coarsely chopped
- 2 tablespoons coffee liqueur
- 5 large eggs, separated
- 1 teaspoon vanilla extract
- White Chocolate Mousse
- Mocha Sauce
- Garnishes: semisweet chocolate shavings, fresh mint sprigs, candied violets
- Butter bottom and sides of 10 (6-ounce) custard cups or soufflé dishes, and sprinkle lightly with sugar. Set aside.
- Melt 3 tablespoons butter in a heavy saucepan over low heat; whisk in flour. Cook, whisking constantly, 1 minute. Gradually whisking milk; cook over medium heat, whisking constantly, until thickened and bubbly. Whisk in 2/3 cup sugar and salt.
- Remove from heat. Add chocolate and liqueur, whisking until chocolate melts.
- Beat egg yolks until thick and pale. Gradually stir about one-fourth of chocolate mixture into yolks; add to remaining chocolate mixture, stirring constantly. Stir in vanilla extract.
- Beat egg whites at high speed with an electric mixer until stiff peaks form. Fold into chocolate mixture. Spoon into prepared custard cups. Place cups in a 15- x 10-inch jellyroll pan.
- Bake at 350° for 30 to 35 minutes or until tops are puffed and appear done. Invert onto individual serving plates, and pipe with White Chocolate Mousse; serve with Mocha Sauce. Garnish, if desired.
- Note: To chill soufflés, invert into serving plate; cover and chill. White Cholcolate Mousse and Mocha Sauce may be omitted and soufflés topped with whipping cream.
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Chocolate Soufflé with White Chocolate Mousse Recipe at a Glance
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