Butter and dust with about 2 tablespoons of the sugar, 6 (1-cup) souffle dishes. Chill until needed.
Melt the chocolate in a metal bowl set over a double boiler. Remove from the heat and stir in the egg yolks and the liqueur.
Whip all 7 egg whites until they form soft peaks. Whip in the lemon juice and the remaining 2 tablespoons sugar. Continue to whip the whites until they are stiff but still very shiny. Stir a quarter of them into the chocolate mixture, and then gently fold in the remaining whites.
Fill the molds with the souffle mixture. Run your thumb around the inside edge of each dish so that the souffles will form a hat. Bake for 8 to 10 minutes, or until the edges are set but the middle is still just a little soft.
Serve on napkin-lined dessert plates. Dust the tops with powdered sugar, if desired, and spoon a dollop of whipped cream into the center of each souffle. Serve immediately.
Tools You May Need
Recipe courtesy of Wolfgang Puck, "The Wolfgang Puck Cookbook" Random House, 1986
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.