Individual Chocolate Souffles
Adapted from Mastering the Art of French Cooking by Julia Child
In small bowl, microwave 1 minute:
4 oz. Baker's Sweet Chocolate
3 T. strong espresso (I used decaffeinated)
Melt and stir until smooth.
Butter 4 individual dishes and place on a baking sheet (not necessary, but it makes them easier to handle)
Preheat oven to 400 degrees
In a saucepan with a heavy bottom,
Melt: 2 T. butter
Add: 3 T. flour
Make a light roux and cook 1 minute
1 c. milk (I used almond milk)
Stirring constantly while it cooks, make a smooth sauce. Cook 2 minutes.
Separate 3 eggs.
To beaten yolks, add a bit of the cream sauce to lighten and add yolks to cream. Remove saucepan from the heat. Stir in:
1-2 t. vanilla
In a mixing bowl, beat egg whites and a pinch of salt till frothy. Gradually add 1/4 c. sugar and whip on high until they form stiff, shiny peaks. Fold into chocolate cream. Divide between 4 dishes, filling 3/4 full.
Reduce oven heat to 35o degrees and bake 14 minutes or until done. Serve immediately, with a dusting of powdered sugar, and/or with ice cream or whipped cream, if desired.