Bittersweet Chocolate Souffle

Bittersweet Chocolate Souffle

From: Chef Michael Maddox, Le Titi de Paris, Arlington Hts., IL. Yield: 2 servings

⅓ cup pear puree

1 Tbsp. extra-bitter cocoa powder

1 Tbsp. creme de cacao

½ cup egg whites, room temperature

1 tsp. sugar

8 oz. ramekin, buttered and sugared

Preheat oven to 350°F. Mix pear puree, cocoa powder and creme de cacao to

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