Recipe By: Capt John "Hairball" Wilson
Souffles
4 oz semi-sweet chocolate
3 tbsp liqueur (Grand Marnier, Amaretto, or Frangelico)
3 egg yolks
4 egg whites
1 ½ tbsp sugar
butter
sugar
Preheat oven to 425.
Melt chocolate over double boiler on med-low heat. Whisk in liqueur. Remove from heat and whisk in egg yolks. Continue whisking until mixture is room temperature. Whip egg whites until frothy, then add sugar. Continue whipping whites until firm peaks form. Add 1/3 of whites to chocolate mixture and fold gently until incorporated. Add another 1/3 and fold gently. Add final third and fold in.
Butter four 7 oz ramekins and coat insides with sugar. Tap out any excess sugar. Fill ramekins to ¾ full. These can be prepared two hours ahead. Cover with plastic wrap and leave at room temperature.
Cook for 14-15 minutes. Remove and serve immediately with a dollop of White Chocolate Cream on top. Pass remaining cream at the table.
White Chocolate Cream
2 oz white chocolate
½ cup chilled whipping cream
Melt chocolate over double boiler. Stir until chocolate has returned to near room temperature. Add whipping cream and whisk vigorously until firm peaks form. Can be prepared 5 hours in advance. Cover with plastic wrap and refrigerate.
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