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Title: Hot Chocolate Souffles
Categories: Dessert Chocolate
Yield: 6 Servings
| 9 | oz | Semisweet chocolate, chopped |
| 4 | lg | Egg yolks |
| 2 | tb | Dark rum |
| 1 | tb | Unsalted butter, melted |
| 6 | lg | Egg whites |
| 1 | pn | Cream of tartar |
In the top of a double boiler set over simmering water, melt the chocolate, stirring, until it is smooth. Remove the pan from the heat, add the egg yolks, one at a time, whisking well after each addition, and whisk in the rum and butter. Transfer mixture to a large bowl.
In a bowl with an electric mixer, beat the egg whites with the cream of tartar and a pinch of salt until they hold stiff peaks. Stir a quarter of the egg whites into the chocolate mixture then fold in the remaining egg whites gently but thoroughly. Spoon the mixture into 6 buttered 2/3 cup souffle dishes and bake them on a baking sheet in the middle of a preheated 400f oven for 10-12 minutes, or until they are puffed and a tester comes out nearly clean.
a 1982 Gourmet Mag. favorite from Homewood Park, a small hotel and restaurant in Bath, England
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