Chocolate Souffle Tarts
|Sugar||1 1⁄4 Cup (20 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|High quality unsweetened chocolate||7 Ounce, coarsely chopped (Such As Callebaut Or Valrhona)|
|Whole eggs||3 , separated|
|Cream of tartar||1 Pinch|
|For whipped cream|
|Whipping cream||1 Cup (16 tbs)|
|High quality semi sweet chocolate||4 Ounce, coarsely chopped (Such As Callebaut Or Valrhona)|
|Whipping cream||1⁄2 Cup (8 tbs)|
HEAT 1 CUP of the sugar with the milk in a medium saucepan until the sugar has dissolved, stirring occasionally.
Bring just to a boil, add the unsweetened chocolate, remove from the heat, and stir until the chocolate is melted.
Let cool for 10 minutes.
LIGHTLY GREASE eight 4-inch tartlet tins and set them on a baking sheet.
BEAT THE 5 EGG WHITES with the cream of tartar until soft peaks form.
Add the remaining 1/4 cup sugar, and continue beating until stiff and glossy.
STIR THE EGG YOLKS into the chocolate mixture, then gently fold the chocolate into the egg whites, a third at a time.
Pour the batter into the prepared tartlet tins, filling them to about 1/4 inch' from the top.
Bake until puffed and the tops start to split, 12 to 15 minutes; do not open the oven door during cooking.
WHILE THE TARTS are baking, whip the cream with the 1 teaspoon of sugar until soft peaks form.
Chill until needed.
FOR THE CHOCOLATE SAUCE, combine the semisweet chocolate and cream in a small saucepan and warm over low heat, stirring often, until the chocolate has melted and the sauce is smooth.
LET THE TARTS sit for a few minutes before unmolding.
Set them on individual plates, drizzle the warm chocolate sauce over them, and top each tart with a dollop of whipped cream.