NATIONAL CHOCOLATE SOUFFLE DAY IS FEBRUARY 28th
What a better way to end a romantic dinner than with a chocolate souffle for two! And why not enjoy one on February 28th...National Chocolate Souffle Day!
Just a little about the delicious dessert we know as souffle. The word
is the past participle of the French verb
, which means “to blow up” or more loosely “puff up” which describes a souffle perfectly. A souffle is a lightly baked cake made with egg yolks and beaten egg whites that are combined with other ingredients to make the dish either a savory main dish or a sweet dessert. Here’s a recipe Cheat A Little Catering’s Sous and Pastry Chef, Kiah Fuller likes to use when making her chocolate souffles:
- 15 g Sugar
- 15 g Butter, plus additional softened butter, as needed
- 15 g Flour
- 125 g Milk
- 100 g Bittersweet chocolate, finely chopped
- 2 Egg yolks
- 10 g Dark rum
- Vanilla extract, as needed
- 3 to 4 egg whites
1. Preheat oven to 400° F. Prepare souffle molds by coating them with softened butter and then with granulated sugar. Refrigerate until needed.
2. Make a beurre manié using 15 g of the butter and flour. Bring the milk to a boil in a russe. Thicken the milk with the beurre manié and cook for 2-3 minutes; it will be quite thick.
3. Remove the mixture from the heat and add the chocolate.
4. When the chocolate is melted add the egg yolks, one at a time, beating well after each addition. Beat in the rum and a few drops of vanilla extract.
5. Whip the egg whites
6. Fold one quarter of the beaten egg whites into the base to lighten it, then fold in the remaining egg whites.
7. Spoon the mixture into the prepared molds. Reduce the oven temperature to 375° F and place the molds on the middle rack. Bake the souffles for 8-15 minutes depending on the size of the mold. Check for doneness and serve immediately.
8. Garnish with your favorite whipped topping or ice cream.