Chocolate Facts
In 1980 a story of chocolate espionage hit the world press when an apprentice of the Swiss company of Suchard-Tobler unsuccessfully attempted to sell secret chocolate recipes to Russia, China, Saudi Arabia, and other countries.

Bread Pudding Soufflés with Chocolate-Bourbon Sauce
by Jacques Pepin, author of Jacques Pepin's Kitchen
Photograph by Tim Turner

This dessert can be made ahead and refrigerated, then reheated at serving time until lukewarm in a regular oven, a microwave oven, or on top of the stove in a skillet, with the molds surrounded by water.
Chocolate Sauce
1  cup milk with 1 tablespoon reserved (see below)
2 tablespoons sugar
1 teaspoon cornstarch dissolved in the reserved 1 tablespoon of milk
3 ounces bittersweet chocolate, cut into 1-inch pieces
1 tablespoon bourbon or 1 teaspoon pure vanilla extract

Soufflés
1/2 cup milk
3 thin slices bread (2 ounces)
2 tablespoons golden raisins
2 tablespoons maple syrup
2 eggs, separated
1-1/2 teaspoons unsalted butter (for buttering the molds)
4 tablespoons seedless raspberry jam

Copyright Tim Turner
  1. For the chocolate sauce: Place the cup of milk and the sugar in a saucepan, and bring the mixture to a boil. Immediately  remove the pan from the heat, and stir in the dissolved cornstarch. Add the chocolate pieces, and stir the mixture occasionally until the chocolate is dissolved. Cool to room temperature, and stir in the bourbon or vanilla. (If making the sauce ahead, refrigerate it, covered, and reheat to room temperature in a microwave oven at serving time).
  2. For the soufflés: Preheat the oven to 350 degrees.
  3. Place the 1/2 cup of milk in a bowl, add the bread pieces, and let the bread soak in the milk until it is well saturated, soft, and mushy. Add the raisins, maple syrup, and egg yolks, and stir until the mixture is well homogenized but the bread pieces are still visible.
  4. Beat the egg whites in a bowl until they form soft peaks. (They should not be too firm.) Mix the whites into the bread mixture.
  5. Butter 4 individual 1-cup molds. Place 1 tablespoon of the jam in the bottom of each mold, and divide the bread mixture among the molds. Arrange the molds on a tray, and cook them in the 350-degree oven for about 20 minutes, until they are set but not completely firm. Remove from the molds and serve lukewarm with the chocolate sauce.

Total time: about 45 minutes
Yield: 4 servings
Nutrition per serving: 392 calories, 10g protein, 15g fat, 8g saturated fat, 123 mg cholesterol, 202 mg sodium, 57g carbohydrates, 2g dietary fiber
Copyright: Jacques Pepin's Kitchen - buy the book

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