On Sunday night, I attempted the art of making a chocolate soufflé. I found a pretty easy recipe to use that makes 2 soufflés. One for me and one for my husband. It was a lot simpler than I thought. My concern was that it wouldn’t rise and to my surprise, when they came out of the oven, they rose. So I did a little victory dance in my kitchen. Unfortunately after a few minutes, the soufflés did deflate, but I read an article online that assured me it was okay for it to do so.
Once I tasted the soufflé though, there was no doubt in my mind that this was a success. The inside was creamy, smooth and the chocolate melted inside your mouth. I will for sure be making this dessert again.
Oh, and I didn’t make a special sauce or anything for the soufflés. The flavors were already spot on that I didn’t find it necessary to add more to it.
3 tablespoons butter
2 tablespoons unsweetened cocoa
3 ounces semi-sweet or bittersweet chocolate
1/2 teaspoon vanilla extract
2 egg yolks
2 egg whites
pinch of salt (1/8 teaspoon)
pinch of cream of tartar (1/8 teaspoon)
1. Heat oven to 375 degrees. Use 1 tablespoon of the butter to grease 2 8 ounce ramekins (I used 7 oz and it worked perfectly fine). Coat the ramekins with cocoa, tapping out the excess
2. In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from heat and add the vanilla. Whisk in the yolks, one at a time, until smooth. Set aside.
***You can easily separate your eggs by hand or by using an egg separator. If you are doing it by hand, crack the egg open over a small bowl (without letting the yolk fall through), and tip the yolk from one half shell to the next until it’s cleared of all egg whites. If you don’t want to do it by hand, use a separator. Egg separators are fairly cheap and work effectively. I got mine from the local hardware store for under $3.
3. In a clean bowl, beat the egg whites with the sugar, salt, and cream of tartar until stiff (but not dry) peaks form. Gently fold the egg-white mixture into the chocolate. Spoon into the ramekins – do not overfill, just fill it as close to the top of the ramekin. (NOTE: You can make the soufflés up to 1 day ahead. Cover with plastic wrap and refrigerate.)
4. Bake until puffed and set. About 20 minutes if you don’t refrigerate. About 25-30 minutes if you refrigerate prior to baking. Serve immediately.
It’s not the best picture, but I got a pic after it deflated.