Jacques Pépin Celebrates! | |||||||||
Chocolate-Espresso Soufflé with Armagnac Crème Anglaise: Step 6 | |||||||||
To make the the soufflés: Preheat oven to 400°. Combine coffee extract with chocolate and stir with a whisk over moderate heat until chocolate is melted and smooth. Add yolks and stir with a whisk. |
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