Cocoa Nib Vinaigrette:
3 Tbs Red Wine Vinegar
1 minced shallot
1/2 tsp yellow mustard
2 Tbs Cocoa Nibs (normally found at places like Whole Foods)
1 tsp Salt
1/2 cup of Olive Oil
Brown the shallot in a saucepan over medium/high heat with 1 tbs olive Oil.
Add the shallot, red wine vinegar, yellow mustard, cocoa nib and salt to a food processor. Run the food processor for 2-3 minutes.
Slowly drizzle the olive oil into the food processor, taking care to add it slowly. The slower you add the oil, the richer your vinaigrette will be.
Chocolate Souffle
1 Tbs butter
2 Tbs sugar
3 Egg Whites
1/4 tsp Cream of Tartar
1/3 cup of powdered sugar
2 egg yolks
4 oz semi-sweet chocolate
2 Tbs butter
Preheat oven to 400 degrees.
Butter four 7oz ramekins and then coat the inside with sugar. Place in refrigerator.
Melt chocolate and butter over low heat, stirring until completely melted. Remove from heat and whisk in egg yolks. Return the chocolate mixture to the stove and heat over low heat, taking care not burn the chocolate.
In a clean bowl, combine egg whites and cream of tarter. Whip until soft peaks form. Add powdered sugar to the egg whites and continue to whip until hard peaks form.
Divide the egg whites into 4 portions, and gently fold the egg whites into the melted chocolate, taking care not to stir the mixture (only fold).
Fill each ramekin two-thirds of the way with the mixture, and put in the oven. Set your timer for 8 minutes.
Once 8 minutes have elapsed, reduce the oven temp to 350 degrees and cook for another 5-6 minutes. Remove from the oven and eat ASAP.
