Chocolate Mousse Or Pudding Souffle Recipes

Steps:

• Prepare the pudding in a large bowl using 1 1/2 cups milk instead of the suggested 2 cups.
• Fold in the whipped topping until blended. Refrigerate until chilled and serve.

Steps:

• If you intend to prepare chocolate souffles, preheat the oven to 375 degrees. If you intend to serve this dish as a cold mousse, ignore this step.
• Combine one-third cup of the sugar and one-half cup of the water in a saucepan. Bring to the boil, stirring until the sugar dissolves. Let this mixture barely simmer.
• Put one-quarter cup of the sugar into the container of a food processor equipped with a metal blade. Add the egg whites. Combine the remaining two tablespoons of water and the vinegar and set aside. Start processing the egg whites for eight seconds while adding the water and vinegar through the feed tube. Process for exactly two minutes, no longer. The mixture should be thick and hold its shape.
• Pour and scrape the mixture into a mixing bowl. It is not necessary to clean the processor container.
• Return the container and blade to the machine and add the chocolate pieces. Add the remaining sugar and coffee powder into the container of the food processor. Start processing until the chocolate is very finely textured. At this point, with the machine running, gradually add the simmering syrup through the feed tube. Process for 30 seconds.
• Stop the machine and add the egg yolks and vanilla. Process by starting and stopping the machine four times (four short pulses). Scrape the egg whites back into the machine and combine the mixture, using a few short pulses, just until the egg whites have almost disappeared. Do not overprocess.
• If you are going to serve this dish as a mousse, pour and scrape it into a one-and-one-half-quart serving dish. Refrigerate at least four hours or, preferably, overnight.
• If you are to serve this mixture as a souffle, butter eight six-fluid-ounce individual souffle dishes, using about one teaspoon of butter for all of them. Sprinkle the inside of each with sugar, using a total of four teaspoons. Shake out the excess.
• Pour an equal amount of the chocolate mixture into each dish. Place in the oven and bake 12 minutes, or until well puffed and soft and creamy on the inside. Serve immediately.

Steps:

• Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
• In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.
• Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
• In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
• In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
• Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.

Steps:

• Place the chocolate and 4 Tbsp strong coffee in a small sauce pan and place in a pan of hot water. Stir for a minute or so until melting begins.
• Place egg yolks in a bowl and beat, adding the sugar in a thin stream. Continue beating until the mixture is thick, pale and forms a ribbon. Beat in the rum. Set over a pan of almost simmering water and beat for an additional 5 minutes. Test with your finger to make sure the mixture is warmed through.
• Allow to cool. It should again form a ribbon and have the consistency of thick creamy mayonnaise.
• Stir the chocolate until smooth and gradually add the softened butter. When totally in corporate stir the mixture into the yolks and sugar.
• In a clean dry bowl beat the room temperature egg whites. Begin slowly and increase the speed until soft peaks are formed. Sprinkle with 2 TBSP of sugar and a pinch of salt. Continue beating until stiff peaks are formed.
• Fold 1/4 of the stiff egg whites into the chocolate mixture to lighten it. Scoop the remaining egg whites on top and delicately fold them inches.
• Place into a mold or serving dishes and chill for several hours or overnight.
• Serve with whipped cream if desired.