Ingredients
One 6-cup (1.5-L) souffl dish or six -cup (175-mL) ovenproof ramekins 2 tsp (10 mL) unsalted butter, softened cup (50 mL) sugar 6 oz (175 g) semi-sweet chocolate, finely chopped cup (125 mL) whipping cream 2 tbsp (25 mL) brandy or water Pinch of fine sea salt 3 egg yolks 4 egg whites tsp (1 mL) cream of tartar Sifted cocoa for dustingDescription
Use The Best-quality European Chocolate For The Richest Taste. Chocolate Sets When Cooling, So Once The Egg Yolks Are Added, Don?t Leave The Mixture Too Long Before Adding The Beaten Egg White.
Liquor Control Board Of Ontario
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