I’m declaring this NATIONAL CHOCOLATE WEEK in preparation for Valentine’s Day. Is there anything more satisfying than biting into a chocolate sensation? I didn’t think so. Follow this step by step guide to perfecting a scrumptious Chocolate Soufflé. Trust me, you will LOVE this one and so will your guests.
4 Tbsp. butter (or try a substitute from last Tuesday’s post)
½ cup sugar
3 Tbsp. flour
¾ cup of milk
¾ cup (170g) chopped best quality dark chocolate
4 egg yolks
4 egg whites
pinch of cream of tartar (not necessary but it makes the egg whites stiffer)
Use 2 Tbsp. butter and ¼ cup sugar to liberally coat the insides of 6 one-ounce ceramic soufflé cups (or something very similar). Set aside.
In a saucepan, melt remaining 2 Tbsp. butter with flour. Add milk and continue cooking until mixture thickens. Remove from heat, add chocolate and stir until melted.
Meanwhile, beat yolks until creamy, then begin blending in chocolate mixture. Set aside.
Beat egg whites with a pinch of cream of tartar until soft peaks form (you can tell when you lift the beater and it sticks to the beater making a little peak).
Add remaining ¼ cup sugar, a small amount at a time.
Beat until stiff.
Fold half the whites into chocolate mixture. Then fold chocolate mixture into remaining egg whites. Transfer to soufflé cups. Bake in preheated 350 degree F oven for about 25 minutes. Serve immediately.
**HINT: you can add a little icing sugar to the top before serving or fresh whipped cream and a mint sprig or raspberry/mint combo. Below – soufflé a different way: