Free Recipe Velvet Fudge Souffle
Recipe Type: D Recipes
Recipe Preparation: boil
Cooking Ingredients for Velvet Fudge Souffle Recipe
1/2 c Sugar
1/4 ts Salt
6 Egg yolks
16 oz Semisweet chocolate chips
1-1/2 c Chilled whipping cream
2 pk Unflavored gelatin
1-3/4 c Sweet red wine
6 Egg whites
1/2 c Sugar
Sweetened whipping cream
Velvet Fudge Souffle Preparation
Extend height of 1-quart souffle dish 3 inches above dish with band of double thickness aluminum foil; secure ends of foil by folding together, taping or fastening with paper clips. Mix 1/2 cup sugar, the gelatin, salt and wine in 2-quart saucepan. Beat egg yolks slightly; stir yolks and chocolate chips into gelatin mixture. Cook over medium heat, stirring constantly, just until mixture boils. Chill pan in bowl of ice and water or refrigerator, stirring occasionally, just until mixture mounds slightly when dropped from a spoon, 20 or 30 minutes. Mixture should be slightly thicker than unbeaten egg whites. If mixture becomes too thick, place pan in bowl of hot water, stirring constantly, until mixture is of proper consistency. Beat egg whites until foamy in large mixer bowl. (Egg whites should be at room temperature when beaten for best volume.) Gradually beat in 1/2 cup sugar; beat until stiff and glossy. (Do not underbeat.) Fold thickened gelatin mixture into meringue. Beat 1 1/2 cups cream in chilled small mixer bowl until stiff; fold into meringue mixture. Carefully turn into souffle dish. Refrigerate until set, about 8 hours. Just before serving, run knife around inside of foil band and remove band. Garnish souffle with sweetened whipped cream. From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 16
How Do You Cook Velvet Fudge Souffle?
If you know a better Velvet Fudge Souffle Recipe please comment below.