I love all things French: Paris, french pressed coffee, fashion, crepes, french bread & wine, souffle. If I had to pick my favorite dessert I’d pick chocolate souffle. Light, rich, every bite is an indulgence. This New Years Eve, my boyfriend & I decided to stay in & cook a fancy five course meal together. Since I was in charge of the menu I figured I should aim big & go with chocolate souffle for dessert. Check out our dinner, it’s a thing of beauty.
We enjoyed a cheese & olive platter, butternut squash soup, black eyed peas & greens (for luck in 2014), sweet potato with shiitake mushrooms & feta en papillote paired with a creamy risotto (recipe to come) & chocolate souffle. I wanted to make the dinner extra special so I borrowed my mom’s china, set up my dining room like a little restaurant complete with formal plate setting & rose folded napkins. What can I say, sometimes I turn into Martha Stewart. But I digress…
I was taking a bit of a gamble with this choice since in the past, the times I’ve tried to make souffle, it really hasn’t risen like it does when I have it at restaurants. But that’s part of the fun of cooking, experimenting with recipes until they come out just right…I finally got it right guys! This chocolate souffle turned out perfectly, it’s gluten free & we loved it! Get ready to unleash your inner French chef!
Ingredients (makes 6 servings)
1/3 cup white sugar
5 oz bittersweet chocolate chips
3 egg yolks
6 egg whites
Pinch of salt
Powdered sugar (optional)
Preheat oven to 375 degrees. Butter 6 individual ramekins, sprinkle with a little sugar & set aside.
In a pot, bring water to a simmer (use the medium setting on your stove. Low is not hot enough, boiling will ruin your souffle. Medium is just right). While the water is simmering, place a glass bowl on top of the pot to create a double boiler. Add chocolate chips & stir until chocolate chips are melted. Once chocolate chips are melted remove from heat immediately. Add egg yolks & fully incorporate into the chocolate.
In a mixer, beat egg whites, pinch of salt & the sugar on high until stiff peaks are formed.
Gently stir the egg whites into the chocolate mixture, little by little, until you’ve used all the egg whites. Start with a spoonful of egg whites, fully incorporate, add another, continue this process until you have a fully combined chocolate mixture that’s light & even colored.
Spoon your souffle mix into the ramekins & bake immediately, this recipe isn’t meant to be rested. Bake for 13 – 15 minutes until the souffle rises & forms a crush on top. Remove from heat, dust with powdered sugar (optional) & serve immediately.
Voila, airy, creamy, delicious souffle. Bon appetit!