Chocolate Chippy Crunch Souffle

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Title: Chocolate Chippy Crunch Souffle
Categories: Desserts, Bakery
Yield: 1 servings

1 tb Unsalted butter
8 tb Granulated sugar
6 oz Semisweet chocolate; broken
-into
2 oz Unsweetened chocolate;
-broken
Into
4 lg Egg yolks
1/4 c Heavy cream
8 lg Egg whites
3 Deep dark chocolate fudge co
-okies
-- hopped into
1/2 c Semisweet chocolate chips

Recipe by: BAKERS' DOZEN (MARCEL DESAULNIERS) SHOW Preheat the oven
to 350 degrees . Lightly coat the inside of each souffle cup with the
butter. Sprinkle the inside of each cup with 1 1/2 teaspoons
granulated sugar. Set aside until needed. Heat 1-inch of water in the
bottom half of a double boiler over medium heat. Place the semisweet
and unsweetened chocolate in the top half of the double boiler.
Tightly cover the top with plastic wrap. Heat for 6 to 8 minutes.
Remove from the heat and stir until smooth. Transfer the chocolate to
a large stainless steel bowl Use a whisk to stir in the egg yolks and
heavy cream until thoroughly combined. Set aside. Place the egg
whites on the bowl of an electric mixer fitted with a balloon whip.
Whisk on high until soft peaks form, about 1 minute. Add the
remaining sugar and continue to whisk on high until stiff peaks form,
about 45 to 50 seconds. Remove the bowl from the mixer. Use a rubber
spatula to fold about 1/4 of the whipped egg whites into the melted
chocolate mixture., then fold in the remaining egg whites. Evenly
divide the souffle mixture into the prepared souffle cups (about 4
heaping tablespoons), filling them to 1/2-inch below the rim of the
cup. Evenly divide and sprinkle the cookie pieces and chocolate chips
over the tops of the souffle mixture. Place the souffles on the
center shelf of the preheated oven. Bake until a toothpick inserted
in the center comes out clean, about 22 to 26 minutes. Remove from
the oven and serve immediately.

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