This cakelike soufflé may be frozen, and then thawed in the refrigerator. Top with mousse or whipped cream just before serving.

Recipe by Southern Living February 1998

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Credit: Ralph Anderson; Styling: Buffy Hargett

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Yield:
10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Butter bottom and sides of 10 (6-ounce) custard cups or soufflé dishes, and sprinkle lightly with sugar. Set aside.

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  • 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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