Ghiradelli Souffles - Repost

This is a repost from last year, but so good! I've updated the recipe since the chocolate from last year is no longer made. I suggest using both Ghirardelli chocolate chips, but I used what I had. Here's a tutorial. This would be great on Valentine's Day!

Image courtesy of Ghirardelli.com

What you need:

Ghiradelli Souffles

1/2 bag of Ghirardelli Semi Sweet Chocolate

1/2 bag of Ghiarardelli 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 - pictured above)

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

Directions:

- Preheat oven to 375 with a rack in the lower 3rd. (These can be made ahead of time & refrigerated for up to two days.) Once cooked, serve immediately.

Butter & sugar your ramekins. Pour about a tspn. of sugar and dump the extra into the next buttered ramekin. Repeat until all are done. These came from Walmart.

Separate egg whites from egg yolks in two separate containers. Add vanilla in the yolks container. (No need to stir vanilla in.)
You have to work quickly when working with chocolate. Get everything ready like above.
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 or 1/2 cup worth of batter. 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.

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