Chocolate Souffle (Eunice Kennedy Shriver's)
Submitted by pipkin
A classic chocolate souffle from Eunice Kennedy Shriver’s kitchen, made with unsweetened chocolate, a touch of coffee, and billowy whipped egg whites. Elegant enough for any holiday table.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
60 minStraight from the Kennedy family kitchen, this chocolate souffle is as elegant as it gets without being fussy.
Unsweetened chocolate melted with a dash of coffee powder creates a deep, intense base. Beaten egg whites folded in give it that iconic rise, all puffy and trembling when it hits the table.
Serve it the moment it comes out of the oven. A souffle waits for no one.
Chef Tips
- Make sure your egg whites are at room temperature before whipping. They’ll reach stiffer peaks faster.
- Fold the whites into the chocolate base gently and in stages. Overmixing deflates the air you just whipped in.
- Don’t open the oven door during baking or the souffle may collapse before its time.
- A dusting of powdered sugar on top right before serving adds a simple finishing touch.
Ingredients
Directions
Melt chocolate in top of double boiler over hot water.
Add 2 tablespoons sugar, hot water, and coffee powder, mixing well.
Stir in flour and salt.
Add milk gradually, stirring constantly.
Bring to boiling point.
Pour small amount of mixture into beaten egg yolks.
Add egg yolks to chocolate mixture, beating well; cool.
Beat egg whites in mixer bowl until soft peaks form.
Add ¼ cup sugar, 1 tablespoon at a time, beating well after each addition until stiff peaks form.
Add vanilla.
Fold into chocolate mixture.
Pour into souffle dish.
Bake at 350℉ (180℃) F for 35 minutes or until puffy.
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