Chocolate Souffle

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I wanted to try something special for Easter so I used the techniques I learned last week at the cooking class and made chocolate souffles. These souffles are very rich and go well with red wine, Irish Cream, or a nice stout.

You can make the souffle mixture in advance and keep it refrigerated for up to 2 days. The most important part making these souffles is to do all the prep work before you start cooking. Separate egg whites and egg yolks, chop chocolate, and measure out other ingredients. Lightly butter ramekins and coat sides with sugar. By doing all the prep work before hand the process of making the souffles will run smoothly.

To make the chocolate mixture use a double boiler to avoid burning the chocolate. The mixture should look smooth and creamy.

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The hardest part of making souffles, both technically and physically is whipping the egg whites. You will stop once firm peaks form. Firm peak is when the egg whites can stand on their own.

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The most important part of making the souffle mixture is to fold in the egg whites into the chocolate. Do not stir them together, this will prevent the souffle from rising properly. Although this recipe seems intimidating it is not as hard as it sounds. Everyone will be impressed by both the final presentation and taste of this dessert. Enjoy!

Chocolate Souffle