recipe: chocolate soufflé
So, are there any of you guys out there who haven't planned your Thanksgiving dessert yet? I mean, pumpkin pie is all well and good, but can you really beat a chocolate soufflé for sheer holiday decadence? As far as desserts go, I'm all for the 'wow' factor -- which you can sometimes get without a lot of effort! People are so impressed with soufflés, so much that it's easy to forget that the bulk of the technique just involves whipping some egg whites.
I participated in a chocolate tasting for Green & Blacks this week, and when it was over, I found myself with six almost-full chocolate bars, so I tried to think of recipes to use them in. Soufflés are always a go-to for me, because they don't require too many ingredients, and they're a great way to make a little chocolate into something special.
You know what's even better? Making these at 10 a.m. for late breakfast. Because, um, I had to get all the kinks out in this recipe. For you guys. I swear.
1/2 cup sugar
4 ounces semi-sweet, chopped
2 ounces 70% dark chocolate, chopped
1/4 cup heavy cream
1 tsp vanilla
3 large eggs, separated
Preheat oven to 400 degrees F. Butter and sugar four ramekins, as desired. Beat egg whites with the sugar at medium speed, until they just hold stiff peaks.
Mix chocolate and heavy cream and microwave for 30 seconds. Let sit for another 30 seconds and stir until combined (if chocolate is not fully melted, microwave for an additional 15 seconds). Allow to cool for a minute and then stir in the egg yolks.
Fold the chocolate mixture into the egg whites. Fill 4 ramekins almost to the top. Bake approximately 12-12 minutes, or until the soufflés are puffed and just set. Serve.