1 large bar (200g) of bittersweet chocolate
4 cups of whole milk
4 egg whites
1 pinch of salt
4 cups of light corn syrup
4 large eggs
Light butter and corn syrup for greasing
1 large bar (200g) of bittersweet chocolate
4 cups of whole milk
4 egg whites
1 pinch of salt
4 cups of light corn syrup
4 large eggs
Light butter and corn syrup for greasing
Melt the chocolate with milk in a water bath. Reserve
Beat the egg whites with salt until they become white, then add 2 tablespoons (sopa) of corn syrup
Beat until stiff peaks form and reserve
Combine the remaining corn syrup and eggs with the melted chocolate and gently fold in the beaten egg whites
Distribute the mixture into seven small soufflé dishes prepared for soufflés and greased with light butter and corn syrup
Bake at 375°F for 15 minutes
If desired, prepare the batter ahead of time
In this case, store it in the refrigerator and bake the soufflé when serving.
