Recipe

A A A

• 3 tbsp butter or margarine
• 3 tbsp all-purpose flour
• 1 1/4 cups milk
• 2/3 cup sugar
• 1/8 tsp salt
• 2 (4-oz) semisweet chocolate bars, coarsely chopped
• 2 tbsp coffee liqueur
• 5 large eggs, separated
• 1 tsp vanilla extract
• white chocolate mousse
• mocha sauce
• garnishes: semisweet chocolate shavings, fresh mint sprigs, candied violets

• 1 Butter bottom and sides of 10 (6-ounce) custard cups or soufflé dishes, and sprinkle lightly with sugar. Set aside.
• 2 Melt 3 tablespoons butter in a heavy saucepan over low heat; whisk in flour. Cook, whisking constantly, 1 minute. Gradually whisking milk; cook over medium heat, whisking constantly, until thickened and bubbly. Whisk in 2/3 cup sugar and salt.
• 3 Remove from heat. Add chocolate and liqueur, whisking until chocolate melts.
• 4 Beat egg yolks until thick and pale. Gradually stir about one-fourth of chocolate mixture into yolks; add to remaining chocolate mixture, stirring constantly. Stir in vanilla extract.
• 5 Beat egg whites at high speed with an electric mixer until stiff peaks form. Fold into chocolate mixture. Spoon into prepared custard cups. Place cups in a 15- x 10-inch jellyroll pan.
• 6 Bake at 350° for 30 to 35 minutes or until tops are puffed and appear done. Invert onto individual serving plates, and pipe with White Chocolate Mousse; serve with Mocha Sauce. Garnish, if desired.
• 7 Note: To chill soufflés, invert into serving plate; cover and chill. White Cholcolate Mousse and Mocha Sauce may be omitted and soufflés topped with whipping cream.