Ingredients
1 Tblspn butter
1/3 cup of sugar plus some extra
3 eggs separated
2 ounces of good bittersweet chocolate melted
1/4 tspn cream of tartar
pinch of salt
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Temperature-controlled tempering for chocolate work
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
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Preheat oven to 350/177 2. Butter 2 two cup or 1 4 cup souffle or other deep baking dishes 3. Sprinkle each with sugar and tap out the excess 4. Beat egg yolks with all but 1 Tbspn of sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready 5. Mix in the melted chocolate until well combined, set aside 6. Wash the beaters well before beating the egg whites with salt and cream of tartar until the whites hold soft peaks; continue to beat, gradually adding remaining tablespoon of sugar until they are very stiff and glossy 7. Stir a good spoonful of whites thoroughly into egg yolks mixture to lighten it; then fold in remaining whites, using a rubber spatula 8. Transfer to prepared souffle dishes; at this point you can cover and refrigerate until you are ready to bake 9. Bake until center is nearly set, 20 min for small and 25-35 for single large souffle Serve immediately