Rose Kennedy's Chocolate Souffl

From: Executive chef Neil Connolly, Doc's Restaurant, Orlando, FL.

Yield: 4 servings.

3 Tbsp. whole butter
1 cup granulated sugar
5 Tbsp. all-purpose flour
1/4 cup cocoa powder
1 cup whole milk
6 large eggs, separated
1 pinch of cream of tartar
pinch of salt 3 oz. semi-sweet chocolate, melted
4 Tbsp. brandy

In a small sauce p

Register to view the full article

Please register to access this content.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish