• 1 C plus 2 T whole milk

  • 2.5 T finely ground yellow corn meal

  • 5.5 oz of bitter chocolate, preferrably Valhrona

  • 1 T unsalted butter

  • 5 T granulated sugar

  • 3 large egg yolks

  • 1/2 t baking powder

  • 1 sugar


Preheat oven to 450F.

In a medium saucepan over medium-high heat, bring the milk to a boil and whisk in the cornmeal. Cook until the mixture begins to thicken. Reduce the head to low and cook for 8 minutes, stirring occasionally with a wooden spoon.

In the top of a double boiler, melt 4.5oz of the chocolate with the butter and set aside, keeing warm.

In a mixing bowl, combine the sugar and eggs. Place over the bottom of the double boiler and whick until warm (about 100F). Remove from the double boiler and beat with an electric mixer until quadrupled in volume. Set aside.

Pour the hot polenta into the chocolate and mix well. Add about a fifth of the eggs and fold in with a spatula until mixed completely. Sprinkle the baking powder over the top and carefully fold in the remaining eggs a third at a time. Be careful not to overmix.

Arrance 5 buttered ring molds (about 3 inches in diameter and 1.5 inches long) on a buttered cookie sheet. Spoon the mixture into the molds, filling half full (on fill 4 individual souffle molds). Break the remaining chocolate into 4-5 chunks. Place a chunk in the center of each mold and spoon mixture over it just to cover. Bake for 10 minutes, or until the souffles are set, with soft centers.

To serve, release the sides and lift the rings off, and place the souffles on individual plates (or serve in individual souffle moulds). Sprinkle with confectioner's sugar and serve immediately. Can/should be served with cinnamon ice cream.



Prep Time


Cook Time



WW Points

None whatsoever.


Christian Stovall 2004014214322