Ingredients:
- Pat of butter
- 2 Tbs sugar and sugar to coat 4 ramekins
- 4 oz semisweet chocolate chips
- 4 egg whites
- 1/2 c whipping cream
- Powdered sugar for dusting (optional)
- Fresh fruit garnish (optional)
Preheat oven to 400 degrees. Coat rims and insides of 4 ramekins with butter and then dust with sugar and set on baking sheet. Melt chocolate and cream in a small microwave safe bowl 1-2 minutes on high or until smooth, stirring thoroughly twice. Do not overheat. Divide in half. Cover and cool to room temperature.
In a medium mixing bowl, beat egg whites with an electric mixer on medium speed until foamy. Gradually add sugar, beating until soft peaks form (tips curl). Gently fold half of the cooled chocolate mixture into the beaten egg whites until combined. Spoon mixture into prepared ramekins.
Bake on the cookie sheet for 12 to 15 minutes or until a knife inserted near the center of soufflés comes out clean. Serve immediately. To serve, dust with powdered sugar and garnish with fresh fruit. Open the centers of the soufflés with two spoons and pour in remaining chocolate mixture. Makes 4 servings. |