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Chocolate Souffle Tarts

Canadian.Recipes's picture
  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
  Egg whites 2
  Cream of tartar 1 Pinch
For whipped cream
  Whipping cream 1 Cup (16 tbs)
  Sugar 1 Teaspoon
For sauce
  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.
Keep warm.
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.
Serve immediately.

Recipe Summary

Difficulty Level: 
Cook Time: 
20 Minutes

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Chocolate Souffle Tarts Recipe