Whip up a fancy dessert made for the Thanksgiving table.
Becky Low shares the recipe for a Chocolate Yam Souffle.
Chocolate Yam Souffle
2 cups peeled, cooked mashed yams (2 medium yams)
2 cups whipping cream
1 dozen eggs, room temperature
2 cups dark chocolate chips (about 12-oz)
13 tablespoons sugar, divided
1 teaspoon salt (½-teaspoon if canned yams)
2 tablespoons butter
Preheat oven to 400 degrees. Lightly spray eight (8-oz) ramekins with non-stick spray and set aside.
If needed, cook yams (about 2 medium yams). Cut yams in half, cover and microwave on high for about 6 minutes, turn halfway through cook time; cook until tender. Cool; scoop out flesh and measure two packed cups. NOTE: May substitute one 29-oz can canned yams in light syrup, drain well.
Place yams and the cream in blender or food processor; blend into a smooth puree. Remove 2-cups puree and set aside for sauce.
Separate egg whites from the yolks, place whites in glass or metal bowl; set aside. Set aside 6 egg yolks for another recipe.
To the yams in the blender; add 6 remaining egg yolks, ¼-cup sugar, and 1-teaspoon salt to puree and blend until smooth (NOTE: if using canned yams, reduce salt by 1/2-teaspoon).
Place chocolate in a microwave safe bowl; microwave on 50% heat, in 20-30 second intervals, stirring after each interval until chocolate is melted and smooth. Stir yams into melted chocolate and blend well.
Beat egg whites until soft peaks form; continue to beat whites while sprinkling in 1-tablespoon sugar. Finish beating whites until stiff peaks form.
Using a spatula, gently fold egg whites into chocolate yam mixture; do not overmix. Spoon soufflé mixture into prepared ramekins. Use a butter knife to level the tops; cut around the sides of each ramekin to promote rising.
Bake about 20 minutes or until light and cooked through or when a toothpick inserted in the center of a soufflé comes out clean.
While soufflés are cooking, melt butter in medium saucepan over low to medium-low heat; continue to melt until butter starts to turn brown and toasty. Add ½-cup sugar to butter and continue to cook on low, stirring frequently, until mixture caramelizes (brown color, smooth, gooey texture). Take care not to burn butter and sugar.
Remove from heat slowly and vigorously stir remaining 2-cups yam puree into caramelized sugar. Drizzle sauce over souffles within 10-15 minute after baking. Makes 8 soufflés.
Recipe was developed by Libby Reynolds and classmate Kody Duclos, both seniors in the Coordinated Dietetics program at the University of Idaho.
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV.
For nutrition research go to www.nationaldairycouncil.org.