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Chocolate Mousse Souffle Cordon Bleu

6 ounces semisweet chocolate, (12 oz)
6 tablespoons unsalted butter
6 eggs, separated
granulated sugar
confectioners sugar

Heat oven to 475 F. Place chocolate and butter in a saucepan and
allow to melt over low heat. Remove pan from heat and stir in egg
yolks until chocolate thickens slightly. Pour into large mixing
bowl. Beat egg whites until very firm, but stop short of allowing
them to become dry. Stir a third of the whites into the chocolate
mixture to lighten it. Fold in the remainder quickly with bold
strokes. It's better to leave a few pockets of white rather than

Butter the inside of a low-sided one-quart souffle' mold and coat
the surface lightly with granulated sugar. Pour in the mousse
mixture. There is no danger if you leave the souffle out for
several minutes before puttingit in the oven. You can even open
the oven door while the souffle is cooking to turn or move the mold
if the top is rising unevenly.

Place souffle in oven and bake for 5 minutes. Reduce heat to 425
F and continue baking 5 to 7 minutes more. Sprinkle with confectioners
sugar and serve at once.


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