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Dark Chocolate Soufflé

1/2 tablespoon Filippo Berio Extra Light Olive Oil, plus additional for coating pan 1/4 cup granulated sugar, plus additional for coating pan 4 ounces 70 percent cocoa dark chocolate 1 ounce 30 percent heavy cream 3 egg whites 2 egg yolks Pinch of cream of tartar

Heat oven to 375 degrees. Grease two 6-ounce ramekins with olive oil and dust with sugar. In double boiler, melt chocolate, 1/2 tablespoon olive oil and cream; let cool. Using electric mixer, beat egg whites until soft peaks form. Whisk egg yolks into cooled chocolate mixture; fold in egg whites, 1/4 cup sugar and cream of tartar. Pour into prepared ramekins; bake for 15 minutes. Tip: This recipe can be easily doubled. Garnish with fresh berries, if desired.