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Chocolate Trilogy

Date Added: Mar 16, 2010 American Desserts
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Prep Time

20 mins

Cook Time

15 mins

Ready In

35 mins

Serving

4

*to adjust serving size click on "serving box".

Description

This decadent dessert is a combination of a chocolate souffle filled with a raspberry chocolate cream then topped with white chocolate ganache.


Ingredients

  • 2  Table Spoon(s) Butter
  • 1
  • 2  Table Spoon(s) Cocoa Powder
  • 2
  • 4  Ounce(s) Weight Chocolate, Semi-Sweet
  • 3
  • 3  Table Spoon(s) Butter
  • 4
  • 4  Each Egg Whites
  • 5
  • 4  Each Egg Yolks
  • 6
  • 1/4  Cup(s) Sugar
  • 7
  • 1/3  Cup(s) Heavy Cream
  • 8
  • 2  Table Spoon(s) Chocolate Sauce
  • 9
  • 4  Table Spoon(s) Raspberries, crushed
  • 10
  • 1  Each White Chocolate Ganache
  • 11
  •  As Needed Fresh Mint (for garnish)
  • 12

Directions

    1. Preheat oven to 350 degrees
    2. Butter and dust ramekins with cocoa powder
    3. Place chocolate and butter in a clean bowl and melt over simmering water
    4. Beat egg whites into soft peaks and reserve
    5. Beat sugar and yolks until pale in color and increase in size
    6. When chocolate and butter is melted, mix well and add to yolk mixture then fold in the beaten egg whites
    7. Pour into prepared ramekins
    8. Bake for 10 to 15 minutes, the should be lightly firm in the middle when they are done
    9. Beat the cream and add chocolate sauce and raspberries, reserve in the refrigerator
    10. When souffles are done, cut the sides away from the ramekin to ensure they fall equally around
    11. When completely cool, cut in half and fill with the cream mixture
    12. Place on the serving plate and pour White Chocolate Ganache over them
    13. Garnish with mint and fresh berries

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