Ghiradelli Chocolate Souffle Recipes

Steps:

• 1. Preheat oven to 375. Grease a 1 and 1/2 quart souffle dish and coat with 2 Tbsp. grandulated sugar.
• 2. In medium sized heavy saucepan, combine remaining 1/4 cup sugar and flour; mix well. Add whipping vream then cook over medium heat until sugar melts.
• 3. Beat egg yolks then gradually add the warm sugar mixture to egg mixture, stirring continuosly. Pour egg mixture back into pan an mix well. Remove from heat and stir in melted chocolate, vanilla and salt. set aside to cool.
• 4. In large bowl beat egg whites with the cream of tarter untill stiff peaks form. Gently fold in cooled chocolate mixture into egg whites until no streaks of white remain.
• 5. Spoon in to souffle dish. Bake 30-35 minutes or until puffed.
• 6. Dust with confectioners' sugar. Serve immediately

Steps:

• Preheat the oven to 375°F. Butter and sugar a 6-cup soufflé mold or charlotte.
• Melt the chocolate in a double boiler over low heat. When the chocolate has melted, remove from heat. Whisk in the milk and 1/3 cup of sugar until the mixture is smooth; then whisk in the egg yolks, one at a time. Make sure no traces of yolk remain visible.
• Whip the egg whites, salt, and cream of tartar with a whisk or an electric mixer at medium speed. When the whites are opaque and begining to stiffen, slowly add the 2 Tbsp. of sugar. If you are using a mixer, increase the speed to high. Beat until stiff.
• Stir 1/4 of the beaten whites into the chocolate mixture, then gently fold the chocolate into the remaining whites.
• Pour the batter into the mold and place it on the middle rack of the oven. Immediately reduce the temperature to 350°F and bake for 35 to 40 minutes or until a knife blade comes out clean. If you like your soufflé creamy at the center, remove it from the oven sooner.
• Dust with confectioners' sugar and serve immediately. Optional accompaniments are chocolate sauce and whipped cream.

Steps:

• In a heavy saucepan combine the chocolate, butter, sugar, water and corn syrup.
• Stir the mixture continuously over medium heat until the chocolate and butter have melted and the sugar has dissolved.
• When the sauce comes to a boil, lower the heat and continue boiling gently for 10 minutes.
• Remove the thickened sauce from the heat and stil in the vanilla extract.
• Store covered in the refregerator.
• To reheat, place in a small microwave-safe bowl.
• Microwave on medium 6-8 minutes, stirring after the first 3 minutes.