Eons ago when our children were young, I would make Christmas plates that we would use at Christmas time and always for Christmas morning breakfast. As the years went on the number of plates grew which worked out well because when they had families of their own, I gave them a number of the plates but kept several. Now when the family is here for the holidays, I put the plates out at breakfast time and their children enjoy choosing their favorite.
CHOCOLATE WALNUT INDIVIDUAL SOUFFLES
These souffles are so easy to make and
deliver a wonderfully delicious presentation.
| ¾ CUP SUGAR | 3 TBS COCOA POWDER – unsweetened |
| 3 LARGE EGG YOLKS | 4 LARGE EGG WHITES |
| 1/3 CUP TOASTED WALNUTS – finely chopped | POWDERED SUGAR |
8 INDIVIDUAL SERVINGS
Preheat oven to 400º.
Butter eight ¾ -cup souffle or custard cups.
Mix ¼ cup sugar, cocoa powder and egg yolks in a medium bowl and blend all. Beat egg whites in a large bowl until they reach soft peaks. Gradually add remaining ½ cup sugar and continue beating until stiff peaks form.
Fold, meringue into cocoa mixture. Fold in walnuts. Divide souffle mixture among the prepared dishes. Bake until soufflés puff and are softly set in the center – about 15 minutes.
Sprinkle with powdered sugar and serve.
BUON MANGIATA!
Ancora 
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