Godiva's ingredient list started out as this..
Chocolate soufflé:
6 ounces bittersweet chocolate, chopped
6 tablespoons unsalted butter
4 large egg yolks
1/4 cup granulated sugar, divided
6 large egg whites
Pinch of salt
What would you do with the leftover egg yolks? I suppose this is what could happen.. The Godiva recipe leaves you with two egg yolks, I could crack open three more eggs, giving me five egg yolks (for lemon curd) and have three egg whites (for chocolate meringues).. which makes me wonder why I would hatch open nine eggs to make a batch of chocolate soufflé. So, the recipe has evolved twice. I dropped the salt and added cream of tartar because I lack copper mixing bowls.
6 ounces semisweet chocolate, chopped
6 tablespoons unsalted butter
6 medium egg yolks
1/4 cup granulated sugar, divided
6 medium egg whites
1/4 tsp cream of tartar
I use Ghirardelli's dark chocolate since it's a decent chocolate that retains its flavor after baking and is somewhat sweet, but less sweet to its Nestlé or Hersheys counterparts. With Ghirardelli though, it still tastes sweet to me. If I make this version again, I'll probably drop the sugar requirement to 1/8 cup, or eliminate the sugar altogether if I'm baking for an Adkin's dieter. Dropping the sugar requirement would allow me to add 1/4 tsp almond extract to enhance the flavor of the chocolate and make it more aromatic. Flavor is a function of taste and smell, so while I probably can't fool the human tongue, I can still mess with the other senses.
So there you have it. Chocolate soufflé.
Preheat oven to 425 degrees F. Fill molds 3/4 full. Bake for 12-15 minutes until puffed.
