Chocolate souffle with chocolate sauce
3T cocoa powder
pinch of salt
3oz bittersweet, chopped
2ea egg yolks
5ea egg whites
Mix together the flour, corn starch and cocoa with the sugar, stir to combine.
Heat milk in a sauce pot, gradually stir the hot milk into the dry, place into the pot and cook stirring constantly until thickened.
Remove from the heat and stir in the chopped chocolate, egg yolks and vanilla, cool.
Whip egg whites to fluff them then slowly add 2T sugar then whip to stiff peaks.
Take 1/3 of the whites and stir into the chocolate mix, then fold in the remaining in two batches until all is encorperated.
Spoon into souffle dish that were rubbed with butter and sprinkled with sugar.
Bake at 425 for 15 minutes, remove carefully and poke a hole in the top and pour in the sauce.
2T cocoa powder
1/2c half and half
2oz bittersweet chocolate
Stir the cocoa powder into the sugar, h eat half and half with butter and stir together and add the chocolate.
1lb chocolate, chopped
1c heavy whipping cream
Heat the cream to a boil with the butter and sugar, pour over chopped chocolate, let sit for 3-4 minutes then stir until smooth. Stir in the bailey's and place in a bowl and serve with fruit, cookies and candy canes.