Recipe: Chocolate Souffle (7)

DIXIE CHOCOLATE SOUFFLE
2 tbsp. butter or margarine
3 tbsp. flour
Few grains salt
1 c. milk
1/2 c. sugar
3 egg whites
3 sq. (3 oz.) unsweetened chocolate
3 tbsp. hot water
1 tsp. vanilla extract
3 egg yolks
1/2 c. heavy cream
Melt butter or margarine; add flour and salt. Mix well. Stir in milk gradually; cook over hot water until thick, stirring constantly. Stir in sugar. Cut chocolate in small pieces; add water; melt over hot water. Add to first mixture with vanilla extract; mix well. Beat egg yolks; stir into chocolate mixture. Beat egg whites stiff but not dry; fold in. Pour into greased baking dish; bake in moderately slow oven (325 degrees) for 50 to 60 minutes. Serve immediately. Whip cream; serve on souffle. Makes 4 to 6 servings.

CHOCOLATE SOUFFLE
1/2 c. light cream
1 (3 oz.) pkg. cream cheese
1/2 c. semi-sweet chocolate bits
3 eggs, separated
1/4 tsp. cream of tartar
Dash salt
3 tbsp. sifted confectioners' sugar
Blend cream and cream cheese over very low heat. Add chocolate and stir until melted, remove from heat. Beat egg yolks until thick and lemon colored. Blend in chocolate mixture. Beat egg whites with cream of tartar and salt until soft peaks form. Gradually add sugar beating until stiff peaks form. Fold in chocolate mix. Fill custard cups with 1/4 inch from top. Cover with foil. Freeze. Remove foil. Bake at 300 degrees for 45 minutes or until knife comes out clean. Serve immediately. Serves 7-8.

AMARETTO CHOCOLATE SOUFFLE*
Vegetable cooking spray
1/4 c. plus 2 tsp. sugar, divided
1/2 c. brown sugar, firmly packed
3 tbsp. all-purpose flour
1 c. evaporated skimmed milk
2 egg yolks, lightly beaten
2 tbsp. amaretto
6 egg whites
1/8 tsp. cream of tartar
1 1/2 tbsp. grated semi-sweet
chocolate
1 tbsp. minced almonds, toasted
Coat 8 (6 ounce) souffle' dishes or custard cups with vegetable cooking spray. Sprinkle each with 1/4 teaspoon sugar and set aside. Combine brown sugar and flour in a saucepan and stir well. Gradually, add milk and egg yolks, stirring with a wire whisk until well blended. Bring to a boil over medium heat and cook 2 minutes, stirring constantly. Remove from heat. Stir in amaretto. Pour into a large bowl, cover with plastic wrap and let cool. Beat egg whites (at room temperature) and cream of tartar at high speed with electric mixer until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg white mixture, chocolate and almonds into yolk mixture. Spoon evenly into prepared souffle' dishes. Freeze for 2 hours. Remove from freezer and wrap in aluminum foil. Souffle's can be frozen up to two weeks. Place 4 frozen souffles in 2 (9 inch) square baking pans. Add hot water to pans to depth of 1 inch. Bake at 350 degrees for 30 minutes or until puffed and set. Serve immediately.

CHOCOLATE SOUFFLE
2 sq. unsweetened baking chocolate
1/3 c. confectioners' sugar
2 tsp. instant coffee, dissolved in
1/3 c. hot water
4 tbsp. sweet butter
2 tbsp. flour
1 c. milk, scalded
4 egg yolks
1 tsp. vanilla extract
7 egg whites
1/8 tsp. cream of tartar
3 tbsp. confectioners' sugar
1 c. whipped cream
1. Melt chocolate over hot water in double boiler. Add 1/3 cup confectioners' sugar and stir. Add the instant coffee. 2. In saucepan, melt butter. Add the flour, cook together on low heat (do not let mix turn to brown). Gradually add the milk, stirring constantly until mix is a smooth white sauce. 3. Let mix (white sauce) cool, then add the egg yolks. Stir until well mixed and add vanilla. 4. Beat the 7 egg whites with 1/8 teaspoon cream of tartar until stiff, but not dry. Add the 3 tablespoons sugar. Beat 1 minute. 5. Fold beaten egg whites gently (so as not to deflate them) into the chocolate sauce. Pour the mixture into a buttered 2-2 1/2 quart pyrex dish. 6. Bake at 375 degrees for 5 minutes. Reduce heat to 350 degrees. Bake approximately 20 minutes more or until done.

CHOCOLATE MARSHMALLOW SOUFFLE
3 tbsp. butter or margarine
3 tbsp. flour
1/4 tsp. salt
1 c. milk
1/4 c. sugar
3 oz. unsweetened chocolate, grated
30 marshmallows
3 egg yolks, beaten
1 1/2 tsp. vanilla
3 egg whites, stiffly beaten
Whipped cream
1. Melt butter or margarine in a saucepan. Stir in flour and salt. Add milk and cook over low heat, stirring constantly until thick and smooth. 2. Add sugar, chocolate and marshmallows and stir until marshmallows are melted. 3. Remove from heat and slowly add egg yolks and vanilla. Blend well. Cool. 4. When cool, fold in the egg whites into the chocolate marshmallow mixture. 5. Pour into a casserole or souffle dish, place in a pan of boiling water and bake in a 350 degree oven for one hour or until set. 6. Serve warm or cold with whipped cream. Serves 6.

CHOCOLATE REFRIGERATOR SOUFFLE
2 c. cornflakes OR 3/4 c. cornflake
crumbs
2 tbsp. sugar
1/4 c. soft butter
1 env. unflavored gelatin
1 c. whipping cream OR 1 c. sugar
(scant) and Cool Whip (about 2 c.)
1/8 tsp. salt
1/3 c. cocoa
1 1/2 c. milk
1 tsp. vanilla
If using cornflakes, crush into fine crumbs. Combine crumbs, sugar and butter in 8 x 8 inch pan and mix well. Press evenly and firmly in bottom of pan. CHILL. Mix gelatin, sugar, salt and cocoa thoroughly in medium sized saucepan. Add milk and cook over low heat, stirring constantly until gelatin is dissolved and mixture is smooth. Remove from heat and stir in vanilla. Chill until mixture begins to set. Beat with rotary or electric mixer until light and fluffy. Whip cream until stiff and fold into cocoa mixture. Spread over crumb crust. Chill until firm. Cut into squares to serve. Makes 9 servings.

CHOCOLATE SOUFFLE WITH VANILLA SAUCE
Vegetable oil spray
1/3 c. fresh orange juice
1/3 c. sugar
4 lg. egg whites
1/4 c. unsweetened cocoa powder
2 tbsp. orange liqueur
3/4 c. vanilla ice milk, softened
Preheat oven to 300 degrees. Grease six 5-ounce custard cups with vegetable oil spray. In a small saucepan, cook orange juice and sugar over medium high heat until mixture has syrupy consistency, about 3-4 minutes, stirring occasionally. Remove from heat and reserve. In a large bowl, beat egg whites until stiff, but stop before dry peaks form. Pour syrup over the egg whites and continue beating only until well mixed. Pour into prepared custard cups. Bake 12 minutes or until souffles are puffed. Do not over bake, or souffles will become tough. To serve, spoon 2 tablespoons softened vanilla ice milk into the center of each souffle. Serve immediately. Remember, even a single drop of egg yolk will prevent egg whites from rising, so separate eggs very carefully, one at a time. Serves 6; 5 ounces per serving. 108 cal/serving.