ok we learned how to make these in time for Valentine’s Day.
Here is what I learned:
Adding ingredients to your soufflé as underlying flavors will take your dessert to the next level – I love adding a few ounces of Orange Chocolate bar (contains crushed almond, from Publix, Aldi,..) and Cayenne (just a pinch) to round out the favors of the chocolate…
Also, garnish your Soufflé – Try fresh raspberries!
GIVE THIS RECIPE A TRY:
Preheat Oven to 400 degrees
Butter Ramekin or other small dish in upward strokes (to guide the soufflé) and sugar the interior of dish discarding extra sugar.
Melt 5 ounces of 60-65% BITTER SWEET CHOCOLATE; plus about 3 ounces of ORANGE CHOCOLATE BAR and One stick (1/2 Cup) BUTTER, and a pinch of CAYENNE PEPPER in heat safe dish on top a pot of low simmering water stirring often.
Separate 6 EGGS…once chocolate is thoroughly mixed and not too hot, stir in the 6 EGG YOLKS.
Take the 6 EGG WHITES and ½ teaspoon CREAM OF TARTAR and beat with egg beater until stiff peak forms. At this point, you can add up to 5 tablespoons of sugar to EGG WHITES, but I have made it without additional sugar and it was acceptable either way, if you are making it for a diabetic, you may leave off the additional sugar as the chocolate is sweet as well.
Take the peaked EGG WHITES and temper them about ¼ at a time folding into the chocolate mixture, and then folding the chocolate mixture a little at a time into the EGG WHITE. Try to FOLD, rather than whip it.
Pour into the prepared dishes/ramekins. It depends on how big the dishes are as to your yield. Small ramekins can get about 4 to 6 individual servings, or you can put in an 8 x 8 dish or round dish that is bigger than ramekins, but you really should garnish…
Put in oven and immediately reduce heat to 350 degrees. Bake smaller bowls for about 15 minutes and add about 3 minutes more if all in one dish. It is easy to overbake, so practice does make perfect, and the center is OK if slightly gooey and the outside will be more like a richly textured moose. The dish will hold for 20 minutes before falling and should be served as soon as possible. Can refrigerate for about a day with no issues but baking time might be adjusted by a minute or so.
Garnish with RASPBERRIES or SPRINKLE WITH POWDERED SUGAR (or if at holidays and eggnog is left over, stir small amount of cornstarch into your chilled EGGNOG, heat it up to thicken and use as a quick cheat to make a delicious CREME ENGLISE, if desired.
Email, text, or facebook me to let me know how it turns out!