Chocolate Soufflé

By Howie

Ingredients

• 6 oz butter, softened
• 4 oz cornstarch
• 4 oz + 2 tsp powdered sugar
• 2 cups milk
• 5 eggs, separated
• 1 oz chocolate, semi-sweet

Preparation

Step 1

1) Coat sides and bottom of dishes with butter. Turn sugar into dishes, coating sides & bottom.

2) Melt chocolate in double boiler. Combine butter, cornstarch & powdered sugar in a mixer, mix thoroughly.

3) Place milk in stainless steel or copper pan, bring to a boil. Add butter mixture and cook 10 minutes, stirring constantly with a wooden spoon or plastic spatula until paste begins to pull away from sides of pan. Remove from heat and place in mixer, blend in melted chocolate. Add egg yolks, one at a time and continue mixing until cooled to room temperature. (Step 2 & 3 can be done up to 5 days ahead of time)

4) When cream has cooled: Place egg whites in mixer and mix at high speed. When whites have doubled in volume, add 2 tsp powdered sugar and continue mixing until peaks form. Fold egg whites into cream. Lightly tap the dish to get the air out.

5) Pour into prepared soufflé dishes and bake at 375 for 20 to 25 minutes.

6) Sauce for soufflé: 2 cups melted vanilla ice cream plus 1 oz grand marnier.