Bailey's Chocolate Souffles
Bittersweet chocolate sauce: 2 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped 1 cup heavy cream...
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(10/25/07) Bittersweet chocolate sauce: 2 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped 1 cup heavy cream Chocolate soufflé: 8 Tablespoons unsalted butter, softened 1/2 cup bread flour 1/2 cup unsweetened cocoa powder 1 cup whole milk 4 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped 6 large egg yolks, at room temperature 1/2 cup Bailey’s Irish Crème liqueur 4 large egg whites, at room temperature 1/2 cup granulated sugar 1/8 teaspoon cream of tartar Confectioners’ sugar for dusting Make bittersweet chocolate sauce: Place cream in a small saucepan and bring to a boil. Add chopped chocolate to hot cream, and immediately remove from heat. Let stand for 2 minutes to melt chocolate. Whisk until completely smooth. Transfer to a small container; cover and set aside until ready to serve. (Refrigerate if not serving within a few hours. To reheat, microwave for 1 to 2 minutes at medium power.) Make soufflé: 1. Position rack in center of oven and preheat to 400°F. Brush...See less
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