Chocolate Chip Souffle

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Generously butter and sugar 6 ramekins (1-1/2 cup capacity, tapping out excess sugar)

  • Choc Chip Soufflet 1_2.1.11/2 cup
  • 2 cups milk
  • 3 oz semisweet chocolate
  • 6 eggs, separated – at room temperature
  • 1/4 cup cornstarch
  • 1/2 cup mini chocolate chips

Bring the  milk to a simmer and remove from heat.

Melt chocolate in a bowl over simmering water – set aside.

Combine the yolks, 1/4 cup sugar and cornstarch and blend well.  Add a little bit of milk and  mix well.  Keep adding milk slowly till all combined.  Put into a pot and put back on the stove.  Cook over medium heat until thickened – do not boil.  Remove from heat and put into a bowl.  Add chocolate and blend well.

In mixer bowl, beat the whites till soft peaks and then add the remaining 1/4 cup sugar and beat to stiff peaks.

Fold whites carefully into the chocolate mixture along with the mini chips.  Fill the ramekins.

Bake at 400 degrees for about 17 minutes.  Remove, sprinkle with confectioners sugar and serve right away.


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