Belgian Chocolate Soufle with Weed - The Moderator Dustbin Village - Dustbin - The Black Forum 2

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Belgian Chocolate Soufle with Weed

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Apedemak
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Posted: Monday February 19th, 2007 12:50

Belgian Chocolate Soufle with Weed

An Apedemak special

Bonjour!

Makes 6 individual souffles (which seems perhaps a heavy dose if I
may add!)

For the souffle:

1/4 cup butter ... simmered in advance with 1/4 ounce BC Hydro or Moroccan Black or whatever cannabis product you prefer, herein referred to as simply "butter" 1/2 cup flour 1 cup milk 1-1/2 oz couverture* 2 heaping tablespoons cocoa powder 5 egg whites 4 egg yolks 6 tablespoons sugar.

You will also need:

Six 3-inch souffle dishes, melted butter, sugar, confectioners' sugar.

Preheat the oven to 400F. Prepare the dishes as shown below. Work the flour into the butter, form into a roll, and break into small pieces. Bring the milk, couverture, and cocoa powder to a boil. Stir in the flour-butter paste. Remove the hot, smoothly bound mixture from the heat, and stir in 1 egg white. Transfer the mixture to a bowl and let cool until lukewarm. Stir in the egg yolks one at a time. Whip the remaining egg whites with the sugar until soft. Stir a quarter of the egg whites into the batter, then fold in the rest. Spoon the mixture into molds and stand in a pan of hot water (176F), with the water 1 inch below the rims. Bake for 40 minutes. Remove from the oven, sift with confectioners' sugar, and serve immediately. Grease the dishes with melted, almost cold butter, and dust with sugar. The sides and base must be completely coated. Tip out the surplus sugar. Pour the milk into a saucepan. Chop the couverture and add. Sift in the cocoa powder and bring to a boil while stirring. Add the pieces of flour-butter paste one at a time and stir into the boiling milk until the flour binds the liquid into a homogeneous mass. Whisk the egg yolks into the warm mixture one at a time, and continue to stir until the mixture is smooth and creamy again. Remove from the heat and
stir in 1 egg white.

Stir in a quarter of the whipped egg whites with a whisk to lighten the batter. Fold in the remainder of the whipped egg whites with a wooden spoon. Fill the souffle dishes to within 1/2 inch of the top, place in a pan of hot water, and cook in the preheated oven for 40 minutes.

Recommend a comfortable sofa and some Manga DVDs to complement the ambience. Prehaps a go on the piano/saxaphone/turntables etc etc.

Htp! blksmoke