Chocolate-Amaretto Souffles | Full Fork Ahead
0 Picture
Ingredients
- 1 cup chilled whipping cream
- 3 tablespoons amaretto
- 6 ounces semisweet chocolate, chopped
- 3 large egg yolks
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 5 large egg whites
- 3 tablespoons sugar
- 6 tablespoons crushed amaretti cookies (Italian macaroons)
- powdered sugar for dusting
Details
Servings 6
Preparation time 15mins
Cooking time 20mins
Adapted from fullforkahead.com
Preparation
Step 1
Position rack in center of oven and preheat to 400°F. Butter six 3/4-cup soufflé dishes; dust with sugar. Place on baking sheet. Whisk 1/2 cup cream and 1 tablespoon amaretto in medium bowl to soft peaks. Refrigerate whipped cream.
Stir 1/2 cup cream and chocolate in medium bowl set over saucepan of simmering water until melted and smooth. Remove from over water. Whisk in yolks 1 at a time, blending well after each addition. Whisk in 2 tablespoons amaretto and both extracts. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 3 tablespoons sugar, beating until stiff but not dry. Fold whites into chocolate mixture in 2 additions. Spoon enough batter into each soufflé dish to fill dish halfway. Sprinkle each with 1/2 tablespoon amaretti cookies. Top with remaining soufflé batter. Sprinkle each with 1/2 tablespoon amaretti cookies.
Bake soufflés until puffed and set, about 13 minutes. Dust each with powdered sugar. Accompany soufflés with whipped cream. Serve immediately.
Notes:
This recipe couldn’t have been any easier, so I don’t have much to add that wasn’t already said in the post above. My only advice is eat these the day they’re made. I’ve still got a couple in the fridge and they’re OK after being refrigerated, but taste best not long out of the oven.
Review this recipe