CHOCOLATE RASPBERRIES SOUFFLE FOR VALENTINE DAY ENJOY DAN:

CHOCOLATE RASPBERRIES SOUFFLE FOR VALENTINE DAY by CHEF DAN:

SERVES 4

“Love is composed of a single soul inhabiting two bodies”

INGREDIENTS:

1/4-raw pistachios, shelled

Butter for ramekins

4 tablespoon sugar

1 tablespoon powdered sugar

6 ounces bittersweet chocolate, chopped

1/4-cup DAN’S strawberry red wine jelly

3 tablespoons Raspberries Liqueur

1 egg yolk

1 teaspoon sea salt

1/2-teaspoon vanilla extract

6 egg whites, room temperature

Several squirts of Land O lakes dairy whipped topping

4 (6 Oz) ramekins

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.   In a dry cast iron skillet brown pistachios, until toasted.

2.   Butter ramekins, making upward strokes up the sides with a pastry brush.

3.   Sprinkle with 1 tablespoon sugar, arrange ramekin on a baking sheet.

4.   Combine chocolate, Dan’s jam, and Liqueur in glass bowl set over a saucepan of barely simmering water (not touching the water).

5.   Stir constantly for 1-2 minutes until chocolate is melted and smooth.

6.   Remove from heat and stir in egg yolk, vanilla extract and 1/4-teaspoon salt.

7.   Beat egg whites with 2 tablespoon sugar until not quite stiff.

8.   Stir 2 tablespoons into chocolate mixture, just to lighten it.

9.   Then add the chocolate mixture 1/3-at a time to the whites, GENTLY folding after each addition.

10.                Mixture may not be perfectly blended.

11.                Pour into prepared ramekins.

12.                Pour enough hot water in the sheet pan to cover the bottom.

13.                Bake 35-45 minutes.

14.                Serve immediately with powdered sugar.

15.                Top with whipping cream, pistachios, a handful of fresh raspberries.

ENJOY DAN:                                             PLANT SEEDS AND SING SONG!!