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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"Don't wreck a sublime chocolate experience by feeling guilty. Chocolate isn't like premarital sex. It will not make you pregnant. And it always feels good."-Lora Brody, Baker

The refrigerator light goes on...

Use this basic recipe to make any kind of soufflé. The recipe is simple – sauce and egg whites. You can use almost any fruit and end up with a dessert that will be the hit of your dinner party (or that weeknight treat).

Baking Chocolate

If chocolate liquor is not dried and ground into cocoa powder, it is refined further by replacing some of the cocoa butter with lecithin (and other ingredients depending on the manufacturer) to create a smooth velvety chocolate. This unsweetened chocolate is what we know as baker's chocolate. It is also called bitter chocolate and is the base for most of the chocolate sweets created today.

Some baker's chocolate has sugar added to it to make bittersweet chocolate. Most recipes will specify whether you should use unsweetened baker's chocolate or bittersweet baker's chocolate.

1 ounce bittersweet baker's chocolate = 142 calories, 12g fat, 6g sat fat, 0g mono fat, 2g protein, 14g carbohydrates, 0mg sodium, 0mg cholesterol

1 ounce unsweetened baker's chocolate = 139 calories, 15g fat, 9g sat fat, 0g mono fat, 3g protein, 8g carbohydrates, 0mg sodium, 0mg cholesterol

Chocolate Souffle

Servings = 2 | Serving size =1 souffle

Cooking Time = 30 Minutes

This recipe can be multiplied by 2.

This recipe can easily be multiplied by 2, but care must be taken with whipping 6 egg whites. No leftovers. You will need to make Chocolate Sauce first.

1/2 tsp	unsalted butter
1 tsp	granulated sugar
3 large	egg whites
1 ounce	bittersweet chocolate (grated)
1/4 cup	chocolate sauce

Preheat oven to 400°F.

Butter each soufflé dish with about 1/4 tsp. butter and add 1/2 tsp. granulated sugar to each dish tapping to coat the sides well. (The bottom need not be coated with sugar.)

In a copper bowl whisk the 3 egg whites until stiff peaks form.

Add the grated chocolate and fold carefully until well blended.

Add 1/4 cup of the chocolate sauce to the whipped egg whites and fold carefully until well blended.

Spoon into the soufflé dishes and bake for 12 – 15 minutes.

Serve quickly with a light sprinkle of powdered sugar over the top of the soufflé.