CHOCOLATE WALNUT INDIVIDUAL SOUFFLES
¾ CUP SUGAR
3 TBS COCOA POWDER – unsweetened
3 LARGE EGG YOLKS
4 LARGE EGG WHITES
1/3 CUP TOASTED WALNUTS – finely chopped
8 INDIVIDUAL SERVINGS
Preheat oven to 400º.
Butter eight ¾ -cup souffle or custard cups.
Mix ¼ cup sugar, cocoa powder and egg yolks in a medium bowl and blend all. Beat egg whites in a large bowl until they reach soft peaks. Gradually add remaining ½ cup sugar and continue beating until stiff peaks form.
Fold, meringue into cocoa mixture. Fold in walnuts. Divide souffle mixture among the prepared dishes. Bake until soufflés puff and are softly set in the center – about 15 minutes.
Sprinkle with powdered sugar and serve.
DOUBLE CHOCOLATE BISCOTTI
2 CUPS FLOUR
1 TSP BAKING SODA
½ CUP COCOA POWDER – unsweetened
1 CUP WALNUTS – chopped
1 TSP SALT
6 TBS BUTTER – unsalted, softened
1 CUP SUGAR
2 EGGS – room temperature
¾ CUP SEMISWEET CHOCOLATE CHIPS
1 TB POWDERED SUGAR
PREHEAT OVEN TO 350º.
In a bowl whisk together flour, cocoa powder, baking soda and salt. In another bowl, using an electric mixer, beat together butter and sugar until light and airy. Add eggs one at a time and beat in until well combined. Slowly add flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
Line your baking pans with parchment paper. Flour hands well. On a prepared pan, form dough into two slightly flattened logs, each 12-inches long and 2-inches wide. Sprinkle with powdered sugar. Bake for 30-35 minutes or until slightly firm to the touch. Cool biscotti on the baking sheet for about 5 minutes.
On a cutting board cut the biscotti diagonally into slightly less than ¾-inches. Arrange cut side down on the baking sheet and bake until crisp, app 10 minutes. The chocolate will be soft but will firm up when completely cooled. Cool biscotti completely on a rack.
NOTE: Pecans work well in this recipe, and I sometimes add a little vanilla or raspberry flavoring. It’s great to have a log in the freezer for times when you need something sweet in a hurry.