Chocolate Souffle

• 3 oz of unsweeten chocolate
• 4 eggs
• 1/2 cup of sugar
• 1/2 teaspoon of nutmeg
• 1/4 teaspoon of salt
• 1/4 teaspoon of cream of tartar
• 3 tablespoons of unsalted butter
• 1 tablespoons of flour
• 1/4 cup of half and half

Assembly

1. Preheat the oven to 375 F.
2. Melt the butter and and add the flour to create a paste. Do not over cook the mixture.
3. Add the chocolate to the mixture and melt it into the butter mixture. Stir in the sugar, salt, and the nutmeg until the mixture completely mixed.
4. Heat the half and half until it just starts to boil. (Microwave it for about 1 minute).
5. Add the half and half to the chocolate mixture slowly, you want the mixture to be combine smoothly. Remove from the heat and allow to cool.
6. Separate the eggs. Place the whites in a separate bowl and allow it to warm to room temperature. Set it aside for the moment.
7. Spoon some of the chocolate mixture into the egg yolks to temper the egg yolks. This will prevent the egg yolks from cooking prematurely. Add to the chocolate mixture and combine.
8. Add the cream of tartar to the egg whites and whip them until they are a stiff. Basically you are breaking down the egg proteins and adding air pockets to the mixture.
9. Fold the egg whites into the ingredients. Do not over mix the two, you want to maintain the light fluffy texture of the egg whites in your souffle.
10. Pour into your souffle dish and bake in the 375 F oven for 35 minutes.
11. Remove from the oven and serve immediately. It is best eaten warm.