Chocolate Raspberry Souffle

Name: Chocolate Raspberry Souffle
Prep time: 44 min
Cook time: 44 min
Total time: 44 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 255 grams imported bittersweet chocolate, coarsely chopped; 1 teaspoons cream of tartar; 9 egg whites, at room temperature; 6 egg yolks; 473 milliliters well-chilled heavy cream; 283 grams 1/2 packages frozen raspberries, thawed, crushed, and strained, producing approximately 3/4 cup of syrup; 2 Tbsps sugar, plus 1/3 cup sugar; 85 grams unsweetened chocolate, coarsely chopped

Chocolate Raspberry Souffle is a gluten free main course. One portion of this dish contains about 14g of protein, 58g of fat, and a total of 709 calories. This recipe serves 6. A mixture of chocolate, cream of tartar, raspberries, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert.

Instructions

Fit the individual souffle dishes with 6-inch wide doubled bands of foil, brushed with flavorless vegetable oil, to form collars extending 3-inches above the rim.

Ingredients you will need

Vegetable Oil

Equipment you will use

Aluminum Foil

In a large heatproof bowl over barely simmering water, melt both chocolates, stirring occasionally, until smooth. In a bowl with the mixer beat the egg yolks until they are thick and pale.

Ingredients you will need

Egg Yolk

Water

Equipment you will use

Blender

Bowl

In a small saucepan, combine the raspberry juice with 1 1/2 tablespoons of sugar. Bring raspberry mixture to a simmer, add it to the egg yolks in a stream, beating constantly, and beat the mixture for 1 minute.

Ingredients you will need

Egg Yolk

Raspberries

Juice

Sugar

Equipment you will use

Sauce Pan

Add the yolk mixture to the chocolate mixture in a stream, beating constantly.

Ingredients you will need

Chocolate

Egg Yolk

In a large bowl with the mixer beat the egg whites until frothy, add the cream of tartar, and beat the whites until they hold soft peaks.

Ingredients you will need

Cream Of Tartar

Egg Whites

Equipment you will use

Blender

Bowl

Add the remaining sugar, a little at a time, and beat the whites until they hold stiff glossy peaks.

Ingredients you will need

Sugar

In a chilled bowl with the mixer beat the cream until it just holds stiff peaks. Stir 1/4 of the whites into the chocolate mixture, fold in the remaining whites, and just before they are incorporated completely, fold in the whipped cream gently but thoroughly.

Ingredients you will need

Whipped Cream

Chocolate

Cream

Equipment you will use

Blender

Bowl

Spoon the mixture into the prepared souffle dish, smooth the top, and chill the dessert, covered loosely with plastic wrap, for at least 3 hours, or until set. Just before serving, remove the collar carefully.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

(The souffle may be prepared 1 day in advance and kept covered and chilled with the foil collar in place).

Equipment you will use

Aluminum Foil

Sauternes - Filhot

Ingredients you will need

Sauternes

*RAW EGG WARNING

Ingredients you will need

Egg

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Ingredients you will need

Pasta Shells

Egg Yolk

Egg

Equipment

Ingredients

Servings:

255grams

imported bittersweet chocolate, coarsely chopped 1teaspoons

cream of tartar 9

egg whites, at room temperature 6

egg yolks 473milliliters

well-chilled heavy cream 283grams

1/2 packages frozen raspberries, thawed, crushed, and strained, producing approximately 3/4 cup of syrup 2Tbsps

sugar, plus 1/3 cup sugar 85grams

unsweetened chocolate, coarsely chopped

Recommended wine: Bordeaux, Champagne, White Burgundy

French can be paired with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Calvet Cremant de Bordeaux Brut with a 4.9 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.