Ghiradelli Souffles

I made these for our dessert on Christmas Eve. They were excellent! This is a total diet buster, but may be an indulgence you want to try on Valentine's Day. I found two recipes on the Ghiradelli site, and combined to make this one. If you don't have ramekins, which are available Walmart, you can use a muffin pan with liners. Not as pretty, but still dang good.

Image from www.Ghiradelli.com

Ghiradelli Souffles

5 oz. Ghiradelli Gourmet 58 percent Cacao Semi Sweet Chocolate *

6 oz milk chocolate chips*

1/4 tsp. cream of tartar **

6 egg whites

4 egg yolks

2 Tbsp flour

1/2 cup milk

1 tsp pure vanilla extract

2/3 cup sugar

2 Tbsp unsalted butter

ten 6 oz. ramekins (or eight 7 oz)

Optional: Powdered sugar, Lightly sweetened whipped cream, Ice cream, raspberries or strawberries

*Note: you will only use about half a bag of each chocolate chips.

**Cream of tartar is best, if you don't have that use 1/4 tsp of lemon juice instead.

Directions:

- You have to work quick working with melted chocolate. Make sure to have everything measured out before starting.

- Preheat oven to 375 with a rack in the lower 3rd

- Butter and sugar the ramekins.

- Separate egg whites from egg yolks in two separate containers. Add vanilla in the yolks container. (No need to stir vanilla in.)

- Measure out sugar and milk & set aside in separate containers.

- In a large heavy saucepan, whisk butter and flour over medium heat until the butter melts and sizzles for about 1 minute. (You want a smoother texture, if butter & flour clump together, discard and start again) Whisk in the milk Turn off the heat, keep pan on burner, add chocolate chips & stir until melted. Stir in yolks & vanilla. Set aside off of heat.

- Beat egg whites with cream of tartar on high speed until they hold a soft shape. Add sugar gradually, beating until stiff and glossy. Scoop out 1/4 of the egg whites mixture and fold into the pan of melted chocolate. Then fold the chocolate from the pan into the bowl of remaining egg whites. Divide batter among the ramekins, filling each about 3/4 full. Cook immediately, or cover and refrigerate up to two days before cooking.

Bake souffles on a cookie sheet until they rise and crack and a toothpick comes out with thick gooey crumbs, about 15-20 minutes. Previously refrigerated souffles may need to cook 3-5 minutes more. Sieve powdered sugar over souffles and serve immediately. Top with desired toppings.