Also serving the communities of De Luz, Rainbow, Camp Pendleton, Pala and Pauma

Chocolate is always

Just the word “Chocolate” evokes all kinds of responses these days...from the statement that “Chocolate is a food group”...to “It’s not ‘allowed’ on my diet.” Like Socrates, I suggest... “moderation in all things.” And, that includes chocolate. One of my all-time favorites is this little creation that is similar to the classic French dessert, Pot au Creme. There are even fancy little pots with tops made especially for Pot au Creme. If you have these, use them for this little dessert. If you don’t, use the smallest bowls or dishes in your collection. Unfortunately, I have no recollection of who the namesake of the recipe might be.

Harry’s Little Chocolate Pots

1 (6-oz.) pkg. semi-sweet chocolate pieces

3 egg yolks

2 tbsp. Cognac, bourbon or vanilla

1 1/4 cups light cream, scalded

Place chocolate, egg yolks and flavoring in blender container. Add scalded cream and blend until smooth. Turned into chilled little “pots” or very small bowls. Refrigerate until firm. Garnish as you like with whipped cream. Makes 4-6 servings.

The secret to this Chocolate Soufflé is to read the recipe several times before you start, have all the of steps ready and to have courage: it will work. I have made this dozens of times.. .it has never failed. And, what is a failure, anyway. All soufflés collapse as they come from the oven.. .some just collapse faster than others. And, this is not always a failure...it is sometimes just the design of the recipe. This soufflé is baked in a water bath in a low oven so it bakes more slowly. It will rise and it will fall and it will be delicious! This is an ideal dessert for those who will truly appreciate your efforts. Also, remember that famous cook’s saying....“a soufflé waits for no one.” When its ready to serve, it must be served.

To prepare soufflé dish for this recipe. Butter lightly. Put a couple of tablespoons sugar into buttered dish and roll around to coat well. Pour out excess sugar.

Mocha Sauce can be made ahead. It is served at room temperature.

Chocolate with Mocha Sauce

¼ cup butter

2 sq. (2 oz.) unsweetened chocolate

¼ cup flour

¼ tsp. salt

1 cup milk

4 egg yolks

½ cup sugar

¼ tsp. mace, optional

1 tsp. vanilla

6 egg whites

Melt butter and chocolate in double boiler. Stir in flour and salt and blend thoroughly. Add milk, stirring constantly. Cook until very thick. Beat egg yolks to combine, then add sugar gradually and beat until light. Add mace and vanilla. Add chocolate mixture to yolk mixture. Beat egg whites to soft peak stage with a pinch of salt. Beat a bit more then fold chocolate mixture into whites using large spatula or very large whisk.

Turn into buttered and sugared 2-qt. Soufflé dish. Place in hot water bath. Bake in a 325-degree oven until well risen, lightly browned and done, about 50-60 minutes. Serve at once with Mocha Sauce. Serves 4-6.

Mocha Sauce

¼ cup softened butter

1 cup sifted confectioners’ sugar

2 tsp. cocoa

1/8 tsp. salt

1 tbsp. strong cold coffee

1 tsp. vanilla

Cream butter until light. Sift sugar with cocoa and salt and blend into softened butter. Blend in coffee and vanilla. Mix well. Serve with chocolate soufflé. Makes about 1 cup.

One of my favorite cooks and teachers was Kenena MacKenzie Kelley. Her friends called her Ken and she was as gifted a writer and creative spirit as ever I have been blessed to know. She was such an inspiration that eight of us even published a cookbook after she died so that we would have her wonderful recipes all in one place. The cookbook benefited her favorite charity and us. Here is one of her recipes. ..an upside down soufflé! This is not for the faint-at-heart nor the impatient. Just follow the recipe and it will work!

Souffle Baking Tips

There are several steps in a soufflé. Read the recipe well to understand each step.

Mace is the outer covering of nutmeg. Use nutmeg if you don’t have mace and don’t want to buy it.

“Soft peaks” are when egg whites have been beaten, the beater is lifted and peaks will curl over at the top. If beaten too stiff, egg whites will clump as they are folded into the egg yolk mixture.

Ken’s Topsy-Turvey Soufflé

6 egg whites

5 tbsp. sugar

3 tbsp. cocoa

Beat egg whites in stainless bowl until frothy. Beat in sugar until stiff peaks form. Fold in cocoa. Butter 2-qt. stainless double boiler (even the lid.) Pour egg mixture into buttered pan. Cover and cook over hot water about 45 min. to 1 hour. Keep lid on. Will hold for longer if necessary. When ready to serve, turn out onto serving platter. Sprinkle with shaved or grated sweet chocolate. Serves 4 - 6. Serve with Eggnog Sauce.

Eggnog Sauce

2 egg yolks

½ cup whipping cream

2 tbsp. confectioners’ sugar

2 tbsp. creme de cacao, brandy of Cognac (optional)

Beat egg yolks in stainless bowl until thick. Whip cream in chilled stainless bowl until thick. Beat in confectioners’ sugar. Fold beaten yolks into whipped cream. Fold in liquor, if desired. Serve with soufflé.

Ken’s Topsy-Turvey Soufflé

6 egg whites

5 tbsp. sugar

3 tbsp. cocoa

Beat egg whites in stainless bowl until frothy. Beat in sugar until stiff peaks form. Fold in cocoa. Butter 2-qt. stainless double boiler (even the lid.) Pour egg mixture into buttered pan. Cover and cook over hot water about 45 min. to 1 hour. Keep lid on. Will hold for longer if necessary. When ready to serve, turn out onto serving platter. Sprinkle with shaved or grated sweet chocolate. Serves 4 - 6. Serve with Eggnog Sauce.

Eggnog Sauce

2 egg yolks

½ cup whipping cream

2 tbsp. confectioners’ sugar

2 tbsp. creme de cacao, brandy of Cognac (optional)

Beat egg yolks in stainless bowl until thick. Whip cream in chilled stainless bowl until thick. Beat in confectioners’ sugar. Fold beaten yolks into whipped cream. Fold in liquor, if desired. Serve with soufflé.

 

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