Chocolate Souffle Tarts Recipe
Ingredients
| Sugar | 1 1/4 Cup (16 tbs) | |
| Milk | 1/3 Cup (16 tbs) | |
| 7 ounces high-quality unsweetened chocolate, such as Callebaut or Valrhona, coarsely chopped | ||
| Whole eggs | 3 , separated | |
| Egg whites | 2 | |
| Pinch cream of tartar | ||
| WHIPPED CREAM | ||
| Whipping cream | 1 Cup (16 tbs) | |
| Sugar | 1 Teaspoon | |
| WARM CHOCOLATE SAUCE | ||
| Semi-sweet chocolate | 4 Ounce, coarsely chopped | |
| Whipping cream | 1/2 Cup (16 tbs) | |
Directions
HEAT 1 CUP of the sugar with the milk in a medium saucepan until the sugar has dissolved, stirring occasionally.
Bring just to a boil, add the unsweetened chocolate, remove from the heat, and stir until the chocolate is melted.
Let cool for 10 minutes.
LIGHTLY GREASE eight 4-inch tartlet tins and set them on a baking sheet.
BEAT THE 5 EGG WHITES with the cream of tartar until soft peaks form.
Add the remaining 1/4 cup sugar, and continue beating until stiff and glossy.
STIR THE EGG YOLKS into the chocolate mixture, then gently fold the chocolate into the egg whites, a third at a time.
Pour the batter into the prepared tartlet tins, filling them to about 1/4 inch' from the top.
Bake until puffed and the tops start to split, 12 to 15 minutes; do not open the oven door during cooking.
WHILE THE TARTS are baking, whip the cream with the 1 teaspoon of sugar until soft peaks form.
Chill until needed.
FOR THE CHOCOLATE SAUCE, combine the semisweet chocolate and cream in a small saucepan and warm over low heat, stirring often, until the chocolate has melted and the sauce is smooth.
Keep warm.
LET THE TARTS sit for a few minutes before unmolding.
Set them on individual plates, drizzle the warm chocolate sauce over them, and top each tart with a dollop of whipped cream.
Serve immediately.
Bring just to a boil, add the unsweetened chocolate, remove from the heat, and stir until the chocolate is melted.
Let cool for 10 minutes.
LIGHTLY GREASE eight 4-inch tartlet tins and set them on a baking sheet.
BEAT THE 5 EGG WHITES with the cream of tartar until soft peaks form.
Add the remaining 1/4 cup sugar, and continue beating until stiff and glossy.
STIR THE EGG YOLKS into the chocolate mixture, then gently fold the chocolate into the egg whites, a third at a time.
Pour the batter into the prepared tartlet tins, filling them to about 1/4 inch' from the top.
Bake until puffed and the tops start to split, 12 to 15 minutes; do not open the oven door during cooking.
WHILE THE TARTS are baking, whip the cream with the 1 teaspoon of sugar until soft peaks form.
Chill until needed.
FOR THE CHOCOLATE SAUCE, combine the semisweet chocolate and cream in a small saucepan and warm over low heat, stirring often, until the chocolate has melted and the sauce is smooth.
Keep warm.
LET THE TARTS sit for a few minutes before unmolding.
Set them on individual plates, drizzle the warm chocolate sauce over them, and top each tart with a dollop of whipped cream.
Serve immediately.
Chef
