Ginger Souffle with Chocolate Sauce
Drizzled in dark chocolate with a hint of citrus.

• ¼ cup unsalted butter
• ¼ cup flour
• 1 teaspoon ginger
• 1 cup warm milk
• 4 eggs, room temperature and separated
• 3 tablespoons finely chopped candied ginger
• ¼ teaspoon cream of tartar
• 1/3 cup sugar
• 1 teaspoon vanilla
• Candied ginger dipped in melted semi-sweet chocolate for garnish

• 6 ounces semi sweet chocolate
• 1 cup heavy cream

1. Melt butter in saucepan and whisk in flour and ground ginger. Add warm milk and whisk over medium heat until smooth. Set aside to cool.
2. Beat egg yolks until they are thick and light, then whisk in sugar and vanilla. When all blended, whisk into cooled flour mixture, then stir in candied ginger.
3. Beat egg whites and cream of tartar until egg whites stand in stiff peaks. Fold whites into yolk mixture.
4. Pour into 4 unbuttered 8 ounce soufflé dishes and set in roasting pan. Add enough warm water to come halfway up sides of soufflé dishes. Bake at 400 degrees for 10-12 minutes.

1. Place chocolate in double broiler and set into pan of hot water to melt. Stir in cream and simmer for 1 minute.