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Kelly's Chocolate and Chestnut Soufflé


Desserts
  • 1/2 cup flour
  • 1 tablespoon cocoa powder
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 1/3 cup milk
  • 1 1/2 cup milk
  • 1/4 of a vanilla bean
  • 3 tablespoons butter
  • 3 egg yolks

Mix first 4 ingredients very well then add 1/3 cup of milk and mix again. Scald 1 1/2 cup of milk then scrape vanilla bean into the milk; add four mixture to scaled milk and cook on low heat until very thick; stir in whole butter and egg yolks. Let cool before using.

Soufflé:

  • 2 cup egg whites
  • 1/4 cup soufflé base
  • 1/4 cup chopped chestnuts
  • 4 tablespoons butter, softened
  • 4 tablespoons sugar
  • 4 tablespoons powdered sugar

Prepare 4 soufflé dishes by brushing with softened butter and then add granulated sugar and swirl the dish to cover all sides. Whip egg whites on medium speed of mixer for 3 to 3 ½ minutes; lace soufflé base in a large stainless steel bowl; add a few tablespoons of whipped egg whites and garnish with chopped chestnuts. Bake in 375 degree F oven till egg whites are set and lightly golden.

Chef Tom Kelly
Hattie's Grill
111 St. Joseph
Sutton's Bay, MI 49682

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