Recipes from Chef Susan Holding’s Chocolate Chocolate! Class

Chocolate Caramel Mousse

Based on recipe from Le Cordon Bleu 

60 gm water

90 gm sugar

150 gm whipping cream

105 gm egg yolks

270 gm chocolate

550 gm whipping cream 

Make caramel with water and sugar.  Add cream, heat to dissolve caramel pieces and pour over moving yolks in mixer.  Beat until cool.  Heat chocolate and fold into cooled egg mixture.  Fold in whipping cream.

Sipping Chocolate

High quality chocolate (3-4 oz.)

Skim Milk – approximately 4-6 oz to desired consistency

Cinnamon stick/Chili Pepper as desired 

Melt ingredients together, stirring slowly until smooth.  May be done over bain marie (double boiler) or in the microwave on 70-80% power. 

Chocolate Soufflé

Prep Time: 15 minutes

Cook Time: 15 minutes


1/3 cup granulated sugar, plus 2 tablespoons for sprinkling

5 ounces bittersweet chocolate, chopped finely

3 large egg yolks, room temperature

6 large egg whites, room temperature

1/16 teaspoon salt


Powdered sugar


Preheat oven to 375 degrees. Butter 6 individual soufflé ramekins and sprinkle with sugar; set aside.

Melt chocolate pieces in a metal bowl over barely simmering water, constantly stirring. (Even a small amount of overheated chocolate will ruin an entire recipe.) Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks.

In a separate bowl, beat egg whites with salt on medium high speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.

Gently stir 1/3 of the eggs whites into the chocolate mixture, then carefully fold in the remaining egg whites. The chocolate mixture should be light and bubbly, and even colored, without egg white streaks.

Spoon your soufflé mixture into the prepared ramekins and allow to rest for up to 30 minutes or bake right away for 12 – 15 minutes (slightly longer at high altitudes) until risen with a crusty exterior. Serve with a dusting of cocoa or powdered sugar if desired.  Makes 6 servings


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