Today is National Chocolate Souffle Day!

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Today is National Chocolate Souffle Day!


February 28th is National Chocolate Souffle Day.  While we don’t make them often, a well-done chocolate soufflé is one of life’s small pleasures.  Soufflé is a lightly baked cake made with egg yolks and beaten egg whites combined with other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé comes from the French verb souffler which means “to blow up” or more loosely “puff up”—an apt description of what happens to this combination of custard and egg whites.

Every soufflé is made from two basic components:  a French crème pâtissière base/flavoured cream sauce or purée and egg whites beaten to a soft peak meringue.  The base provides the flavor and the whites provide the “lift”. Foods commonly used for the base in a soufflé include cheese, jam, fruits, berries, chocolate, banana and lemon (the last three are used for desserts, often with a large amount of sugar).

This chocolate soufflé recipe comes from the Los Poblanos Inn & Organic Farm in Albuquerque New Mexico. With both dark chocolate and cocoa powder, this soufflé is truly packed with chocolately goodness.

Dark Chocolate Souffle With Vanilla Anglaise


Ingredients

4 ounces dark chocolate, finely shopped

2 tablespoons cocoa powder

3 tablespoons flour

5 teaspoons butter

1 cup half & half

4 eggs, separated

½ cup sugar

4 egg yolks

1 teaspoons cornstarch

1 vanilla bean, split and scraped

1 cup half & half


Directions

For Soufflé:

Pre-heat oven to 350 degree. In a small pan, melt the butter and add salt, cocoa powder and flour.

Whisk until thick and smooth. Gradually add the half & half while whisking. Cook until thickened. Remove from heat and quickly add the egg yolks and chocolate. Set aside and allow the mixture to cool to room temperature.

Generously butter five four-ounce ramekins and dust with sugar. Whisk the egg whites until stiff, but not dry. Fold the egg whites into the soufflé base in three parts. Divide among the ramekins and bake for 8 – 10 minutes.

For Vanilla Anglaise:

Bring milk and vanilla bean to a boil in large saucepan. Add the yolks to a large mixing bowl with the sugar and cornstarch. Whisk these together until smooth. Once the milk has boiled, temper it into the yolk mixture then add the yolk mixture back to the saucepan and bring to a boil as quickly as possible.

Strain anglaise into a container and cover with plastic. Store in the refrigerator until ready to use.

Serves 5

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