Chocolate Souffles

15 Feb

Happy Be-lated Valentine’s Day!! I had a list of goodies to make for this holiday, but unfortunately do not have classrooms full of kids to give them to, and my belly would not be happy taking them all in. So I decided on just one dessert, which I made for my Valentine and I. This is a basic chocolate souffle recipe, and I topped it with fresh raspberries. Delish!

Here’s a tip for this recipe: Add a dash of salt or use room temperature egg whites for better whipping!

Chocolate Souffle

  • 1/4 c. milk
  • 1/2 c. sugar
  • 3 oz. (about 6 tbsp) unsalted butter
  • 1 egg yolk
  • 3 egg whites
  • 1.75 oz. bittersweet chocolate, melted
  • 1 1/2 tsp. cocoa powder

Heat oven to 375 degrees. Prepare 3 ramekins by greasing the insides with butter, and then dusting with sugar.

Melt the butter and flour in a small saucepan and stir together till smooth, making a roux.

Bring the milk and sugar to a boil, then add the roux. Cook until a smooth paste forms. Cool slightly. Add the egg yolk and whisk together.

In a double boiler, melt the bittersweet chocolate with the cocoa powder. Add this mixture to the paste. Cool to room temperature.

In a metal bowl, whip the egg whites until medium stiff peaks form. (use the tip above!)

Gently fold the egg whites into the base.

Pour batter into the 3 prepared ramekins, stopping about 1/4 inch from the top.

Bake for 20 minutes. *Try to not open the oven at all during baking. The change in air pressure might cause your souffles to sink.**



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