Receipe for the chocoholic in phase 1
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| Tue, 01-18-2005 - 3:45pm |
Here is the receipe i spoke of in one of my posts under phase 1. I found it online and it is a huge hit with the whole family, not to mention me....LOVE THEM. They have saved me many a time when i was missing my chocolate. Hope you like it. I wish i could take credit for the receipe but whoever modified it is to be commended. lol
CHOCOLATE Souffle Muffins
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MMMMM - Chocolate!! I wanted something chocolate that would be acceptable for PHASE 1 so I modified the recipe below.
ORIGINAL Recipe
----- Recipe via Meal-Master (tm) v8.01
Title: Hot Chocolate Souffles
Categories: Baking, English, Desserts
Yield: 6 servings
9 oz Semisweet chocolate, chopped
2 tb Dark rum
6 Lg Egg whites
4 Lg Egg yolks
1 tb Unsalted butter, melted
1 pn Cream of tartar
In the top of a double boiler set over simmering water, melt the
chocolate, stirring, until it is smooth. Remove the pan from the
heat, add the egg yolks, one at a time, whisking well after each
addition, and whisk in the rum and butter. Transfer mixture to a
large bowl. In a bowl with an electric mixer, beat the egg whites
with the cream of tartar and a pinch of salt until they hold stiff
peaks. Stir a quarter of the egg whites into the chocolate mixture
then fold in the remaining egg whites gently but thoroughly. Spoon
the mixture into 6 buttered 2/3 cup souffle dishes and bake them on a
baking sheet in the middle of a preheated 400f oven for 10-12
minutes, or until they are puffed and a tester comes out nearly
clean. (A 1982 Gourmet Mag. favorite from Homewood Park, a small hotel
and restaurant in Bath, England)
Modified to SB phase 1
CHOCOLATE SOUFFLE MUFFINS
1/2 c. + 1 T. unsweetened cocoa powder
3/4 c. Splenda
1/4 c. + 2 T. veg oil
1 T. unsalted butter, melted
6 lg. egg whites
4 lg. egg yolks
one muffin tin that makes 12 pieces or a mini-muffin tin for 24 (alternately you can use ovenproof custard bowls)
In large mixing bowl melt butter and add oil. Stir to combine. Add egg yolks, one at a time, whisking after each addition. Add Splenda, mix, then add cocoa powder. Stir until thoroughly combined and no lumps remain.
Spray cooking pan/cups with non-stick spray. Preheat oven to 400 degrees.
In a separate bowl add egg whites and beat with electric mixer until they hold stiff peaks. Stir a quarter of egg whites into chocolate mixture, then fold in remaining whites thoroughly but gently. Spoon mixture into cups and bake in center of oven for 11 - 13 minutes or until puffed.
Recommendations/options (not necessarily all at the same time ):
* If you have cocoa powder that is not of the highest quality or may be a bit old, add about a coffeespoonful of granulated coffee to dissolve in the warm butter.
* add a teaspoon of vanilla extract
* 2 T. of dark rum, as in the original recipe
* use butter in place of the veg oil
NOTES:
When I made this I didn't have any rum, or cream of tartar (as per the original recipe) so I just omitted them. Also, I don't own an electric mixer, so I used the ole-timey hand crank kind and it got the job done.
For my baking tin, I have a mini-muffin pan that makes 12 so I filled each cup about 2/3 full and still had batter left so I put the remaining batter in 4 glass custard dishes. I found that the mini-muffins came out of the tin better when they were right out of the oven. When they cooled off they sort of stuck (even with the Pam) and I had to loosen them with a spoon.
These are sweet enough to be a treat but not very sweet. You may want to add a little splenda, but I don't know how that would affect the consistency. In my first trial run these turned out very moist and kind of "sponge cake like."
I took them to work to test out on some suspecting guniea pigs and got positive reviews. (Two of the women are diabetic and thought these would be a good thing to have)
Please write a reply if you make these, and what if any, changes you made to the recipe and how you liked them, etc. Enjoy!
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This is the receipe i spoke of..the modified one.. I made a few changes just to see how it would taste. I used butter for the oil measurement, and oil for the butter..therefore. 1/4 cup+2tbsp butter, and 1tbsp of oil. I added another quarter cup of splenda..i like things sweeter...and approx 2tbsp of real vanilla extract. These bake up very quick and almost taste torte like due to the high amount of eggs. Very fluffy...wonderful hit with dh and ds. I would definitely recommend them. The receipe is true as writen..makes 12large muffins. You could probably use the oil and butter as written in the receipe above or a butter replacement. I hope you like them as much as we do. It definitely put to rest my cravings for the day. Let me know how you like it. Hugs Suzanne

Hi Suzanne, this sounds yummy, and I'm going to give these a try!