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Chocolate Souffle by Jessica Bard
1 tablespoon butter, softened, for coating ramekins
6 tablespoons granulated sugar, more for coating ramekins
2 tablespoon all-purpose flour
2 tablespoon sifted cocoa powder
1 cup milk
¼ teaspoon salt
1 teaspoon vanilla extract
3 ounces best-quality bittersweet chocolate, finely chopped (or small discs)
4 eggs, separated

Butter the insides of six 6-ounce soufflé ramekins and then sprinkle them with sugar, gently
tapping out any excess.

In 2-quart saucepan, whisk together the flour, cocoa powder, salt and 3 tablespoons sugar.  
Place over medium-high heat  and add the milk stirring constantly with a flat whisk until mixture
is smooth. Continue stirring, until mixture is thickened and just begins to boil, 2 to 3 minutes.
Remove from heat and gently stir in the chocolate pieces and vanilla extract.  Immediately
transfer to a large mixing bowl. Beat in egg yolks all at once until well mixed. Cool mixture in ice
bath, stirring often to prevent a skin from forming. Alternately scrape down sides of bowl and
cover with plastic wrap. Refrigerate at least 30 minutes or until cool.

Preheat oven to 375°F. In large bowl with mixer at high speed, beat egg whites until soft peaks
form. Increase the speed to high and gradually add the remaining 3 tablespoons sugar.  
Continue whipping until the whites stand at stiff peaks.

Whisk the cooled pudding until creamy (scrape off all pudding sticking to plastic wrap).  
Transfer a third of the whipped whites into the custard mixture and blend well.

Use a rubber spatula to gently fold the remaining egg whites into the mixture until blended. It’s
okay to have a few streaks of whites remaining. Spoon equal portions into the prepared soufflé
dishes. Use the back of a teaspoon to smooth out the tops.

Place filled cups on a baking sheet for easier handling. Bake soufflés until risen 1 ½ to 2-
inches out of the ramekins, about 17 to 18 minutes. They should still be soft and fluffy on the
inside without being runny.

Serve soufflés immediately. Use a dry tea towel draped around both side of the ramekin to
transfer to a small dessert plate. Caution guests that the ceramic will remain hot!

•   For the chocolate soufflé, use best quality chocolate as that’s where the flavor comes from
•   If making straight through, you can use the custard’s cooling down time to prepare the
•   It is very important to have your whites at stiff peak. They should be smooth and glossy and
when beater is pulled straight up, the tips of the whites stand straight up--and of course, don’t
over-beat the whites – they will look and act clumpy
•  The pudding may be made up to a day in advance. If space allows in you fridge, I still
recommend transferring the pudding to a large mixing bowl if only to reduce loss during

Chocolate Cups with Raspberries and Cream
NOTE: Silicone baking cup works best for this project as they give a nice shiny exterior to the
chocolate. Paper baking cups work well but don't give a shiny finish to the chocolate.
*These cups are best used within 8 hours of making.
Makes 8-12 large cups or 24- 30 mini cups

6 ounces bittersweet chocolate (semi-sweet chocolate chips will also work)
1 tablespoon shortening (definitely use if using semi-sweet chocolate chips)
¼ cup raspberry jam
1 cup heavy cream
2 tablespoons sugar
1 pint raspberries

Place a fluted baking cup (paper or silicone, standard size or mini) in each of eight 3-inch cups
of muffin pan; set aside. (Or for mini-cups use a mini-muffin pan)

Melt chocolate and shortening in a double boiler stirring gently until smooth.

Lift one baking cup and tilt slightly. Drizzle in (with teaspoon) or brush in (with silicone pastry
brush) about 1 teaspoon of melted chocolate at a time, covering the entire inside of cup and
then place in muffin pan. Repeat with remaining cups.  

Refrigerate until firm, about 30 minutes.

Whip the cream until soft peaks. Add the sugar and continue whipping until stiff peaks form.
Transfer to a piping bag.

Stir raspberry preserves until smooth. If desired transfer to a piping bag and pipe (or dollop)
about a teaspoon in bottom of each cup. Top with a few raspberries and serve. (and heart
candy if desired!)