Pages

Tuesday, February 16, 2010

Chocolate Souffles

Yesterday I posted a picture of the first bite of my desert for Valentine's Day and asked ya'll to guess what it was.  Today is the answer.

Individual Chocolate Souffles

Did you guess or were you unsure?  
Here it is.  Don't be afraid to try this.   It's so easy.   
It will impressive even your pickiest guests.



The Players.  Look no heavy cream!!


Butter each of the ramekins.


Sprinkle sugar inside and roll around until coated.


Melt the chocolate over a double boiler, simmering until melted, no longer.


See how it looks melted, remove from the double boiler.


Add in the yolks and combine throughly.


After the yolks are combined in the chocolate, set aside.


Beat the egg whites with salt on medium high speed until they hold soft glossy peaks. 
Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.



Gently fold 1/3 of the egg whites into the chocolate mixture. 


1/3 egg whites mixture  at a time completely missing thoroughly each time.


The last 1/3 of the egg whites folded in until you can not see any more whites.


It's ready, so spoon into prepared ramekins.


Bake in a pre-heated 375 degree oven for 12-15 minutes until risen with a crusty exterior. 
Serve with a dusting of cocoa or powdered sugar.


Remove from oven and linger just a second to see how special they are!


Sprinkle with a little powdered sugar.


Get your spoon, dig in baby!


Yum, my goodness this is fabulous.  You have to taste!

Happy Eating



The Recipe:

Chocolate Soufflés

1/3 cup sugar, plus 2 tablespoons for sprinkling in ramekins
5 ounces bittersweet chocolate, finely chopped
3 large egg yolks, room temperature
6 large egg whites, room temperature
1/16 teaspoon salt
Butter
Powdered sugar

Preheat oven to 375 degrees. Butter 4 ramekins and sprinkle sugar; set aside.

Melt chocolate pieces in a double boiler over simmering water, constantly stirring. (Even a small amount of overheated chocolate will ruin an entire recipe.) Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks.

In a separate bowl, beat egg whites with salt on medium high speed until they hold soft glossy peaks.  Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.

Gently fold 1/3 of the egg whites into the chocolate mixture. 1/3 egg whites mixture  at a time completely missing thoroughly each time. The chocolate mixture should be light and bubbly, and even colored, without egg white streaks.

Spoon soufflé mixture into the prepared ramekins and bake for 12-15 minutes until risen with a crusty exterior. Serve with a dusting of cocoa or powdered sugar.

Adapted recipe from frenchfood.com








Add this Button

Related Posts Plugin for WordPress, Blogger...