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Recipe: Amaretti Chocolate Souffles
Similar Categories: Amaretti, Chocolate, Souffles
Serving Size : 6
3/4 cup plus 2 Tbsp nonfat milk
1 vanilla bean, split lengthwise,
or 1/2 tsp vanilla extract
1/2 cup coarsely crushed amaretti cookies
(about 2 oz or 8 cookies)
1/2 cup unsweetened cocoa powder -- sifted
1/4 cup firmly packed brown sugar
1 1/2 tablespoons Grand Marnier
or other orange liqueur
1/2 teaspoon grated orange peel
2 large egg yolks
Vegetable oil
Sugar
6 large egg whites, at room temperature
1 pinch cream of tartar
1/3 cup sugar
Powdered sugar
Bring milk to simmer in heavy medium saucepan. Remove milk from heat.
Add vanilla bean and let mixture stand for 30 minutes.
Scrape vanilla bean seeds into milk; discard bean. Return milk to
simmer. Remove from heat. Stir in amaretti, cocoa powder, brown sugar,
Grand Marnier and orange peel. Beat yolks to blend in small bowl. Whisk
in 1/3 of milk mixture. Return to saucepan and whisk souffle base well.
Cooll to lukewarm. (Can be prepared 1 day ahead. Cover and refrigerate.
Rewarm over low heat to lukewarm, stirring, before continuing.)
Preheat oven to 400 deg F for individual souffles or 375 deg F for large
souffle. Lightly oil six 4x2 ramekins or 3/4-cup souffle dishes or one 1
1/2 quart souffle dish; sprinkle with sugar. Set ramekins on cookie
sheet. Using electric mixer, beat egg whites with cream of tartar until
soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but
not dry. Fold 1/4 of whites into base to lighten. Gently fold in
remaining whites. Spoon batter into prepared ramekins, smoothing tops
with spatula. Run finger around edge of each. Bake until souffles are
light brown but center remains soft, 15 to 20 minutes. Sprinkle with
powdered sugar.
3/4 cup plus 2 Tbsp nonfat milk
1 vanilla bean, split lengthwise,
or 1/2 tsp vanilla extract
1/2 cup coarsely crushed amaretti cookies
(about 2 oz or 8 cookies)
1/2 cup unsweetened cocoa powder -- sifted
1/4 cup firmly packed brown sugar
1 1/2 tablespoons Grand Marnier
or other orange liqueur
1/2 teaspoon grated orange peel
2 large egg yolks
Vegetable oil
Sugar
6 large egg whites, at room temperature
1 pinch cream of tartar
1/3 cup sugar
Powdered sugar
Bring milk to simmer in heavy medium saucepan. Remove milk from heat.
Add vanilla bean and let mixture stand for 30 minutes.
Scrape vanilla bean seeds into milk; discard bean. Return milk to
simmer. Remove from heat. Stir in amaretti, cocoa powder, brown sugar,
Grand Marnier and orange peel. Beat yolks to blend in small bowl. Whisk
in 1/3 of milk mixture. Return to saucepan and whisk souffle base well.
Cooll to lukewarm. (Can be prepared 1 day ahead. Cover and refrigerate.
Rewarm over low heat to lukewarm, stirring, before continuing.)
Preheat oven to 400 deg F for individual souffles or 375 deg F for large
souffle. Lightly oil six 4x2 ramekins or 3/4-cup souffle dishes or one 1
1/2 quart souffle dish; sprinkle with sugar. Set ramekins on cookie
sheet. Using electric mixer, beat egg whites with cream of tartar until
soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but
not dry. Fold 1/4 of whites into base to lighten. Gently fold in
remaining whites. Spoon batter into prepared ramekins, smoothing tops
with spatula. Run finger around edge of each. Bake until souffles are
light brown but center remains soft, 15 to 20 minutes. Sprinkle with
powdered sugar.
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