Enter your e-mail address below to subscribe or unsubscribe from the mailing list.




privacy policy

Read Past Newsletters

Schedule a class with Nathalie Dupree. Nathalie teaches in her home as well as in other venues.


Blog

19th Century Chocolate Soufflé

March 21, 2007

Circa 1886

Alice Prescott’s Chocolate Soufflé

Cocoa makes a particularly light chocolate soufflé. It may be served with chocolate sauce and whipping cream. The base may be made several days in advance.

Butter and sugar 6-8 ramekins, depending on size

1 cup whole milk, heated until small bubbles form around the outside edge of the pan.

2 egg yolks
4 tablespoons sugar
3 tablespoons flour
1/2 tablespoon corn starch
4 tablespoons cocoa powder

Combine the egg yolks, sugar, flour and cornstarch in a bowl with a splash of the warm milk and stir until smooth.

Slowly whisk the warm milk into the egg mixture. Return the mixture to the stove. Stir over low heat until a finger drawn through the back of a spoon leaves a line or it reaches approximately 180 degrees Carefully whisk into the cocoa powder and incorporate well. Pour into a plastic container and chill.

When ready to serve, warm the mixture in a pan over low heat.
Whip 6 egg whites with 12 tablespoons of sugar until stiff peaks form. Fold a small amount of this into the soufflé base to lighten it, then add fold the base into the remaining egg whites. Scoop into buttered and sugared ramekins. Bake at 375* for 10 minutes. Serve immediately.

Yield: Approx. 6-8 small souffles

Cookbooks
Layered, fluffy, feathery, silky, soft, and velvety biscuits all come together in Southern Biscuits, a book of recipes and baking secrets for every biscuit imaginable.
The magical combination of shrimp and grits, whether for pre-dawn breakfast on a shrimp boat or as an entrée in the finest New York restaurant can be deliriously wonderful.
A beautiful book, winner of the James Beard Award for Entertaining, that will help the novice and the experienced alike.
The best of traditional Southern cooking, as well as innovative, new cuisine.
This book will be a keepsake for anyone with Southern roots, and a practical book for those who like to cook! A winner of the 1994 James Beard Award.
Master index to all of Nathalie's cookbooks

Quick Links

Find Authors