Hi. I’m Jenn and I am a chocoholic. I eat chocolate every day. I love dark chocolate that isn’t very sweet. In fact, the higher the percentage of cocoa solids in chocolate, the better as far as I am concerned. And next to eating delicious chocolate, I love to cook with it.
To conclude our Valentine’s dinner, we decided to make chocolate soufflés after I found out the shocking information that my husband had never eaten one before. “Are you kidding?” Who has not enjoyed the paradoxically light and airy yet incredibly rich delight that is the chocolate soufflé? My jaw dropped to the floor. To correct this problem, I immediately decided that we had to make soufflés for Valentine’s Day. I’d never made a chocolate soufflé before, but I have made cheese soufflés and figured they couldn’t be that difficult. In fact, they aren’t. They just take some work. Ok a lot of work. Prepare for your arm to be quite sore from all the whisking afterwards. In fact, take a couple weeks beforehand to lift some weights and develop those biceps. Ok, I’m joking, but whisking constantly for a while does take some effort. Don’t let that hold you back though, because the end result is totally worth it. Like your world will come to a screaming halt and you will instantly be lifted to a higher plane of being upon taking your first bite.
Just make sure to serve them tout de suite before they start to fall! My husband was laughing at me as I was frantically trying to take a couple of quick pictures. In the picture above the soufflé had already fallen about halfway, but you get the idea. Light and airy, dark and mysterious, all in one complex little dish. Just wonderful.
Adapted from Gordon Ramsay’s Maze
Ingredients (for 2):
butter for greasing the ramekins
2 tbs. sugar + some for coating + 1 tbs. sugar
2 eggs, separated
a few drops lemon juice
100 g good quality dark chocolate (at least 70%), chopped
1. Grease 2 ramekins about 3/4 cup in size with butter, then dust with sugar. This will help the soufflé raise up straight. Preheat oven to 200 C (about 390F).
2. Add lemon juice to whites and beat until foamy – gradually add in 2 tbs. sugar and then beat until siff peaks.
3. Use or make a double boiler (I had a pyrex bowl sitting in a pan of water) and bring water up to a simmer. Meanwhile, whisk egg yolks and 1 tbs. sugar together until smooth. Put bowl of yolks into simmering water and whisk constantly until tripled in size. Remove from heat and keep whisking until room temperature. Note – this order is different from the original recipe (as is the amount of sugar and chocolate), but I found it easier if you are not a very fast world reknowned chef
4. Add chopped chocolate to another small pyrex bowl, and melt over the simmering water. Once melted and smooth, remove from the heat and let sit for about 60 seconds. Gently fold in the egg yolks and about 1/2 c. of the beaten egg whites. Once mixed together, add all to the rest of the beaten whites and fold until fully incorporated. Pour into ramekins leaving about 1/2 cm. from the top of the dishes and bake for about 10 minutes until puffed up and risen. When done, immediately (and quickly) remove from the oven, garnish with some powdered sugar if desired, and serve. Enjoy!