Chocolate Souffle

Sometimes you just want something good and sweet. I admit I tend to lean towards chocolate when it comes to this craving. Now true, there are easier ways to get a chocolate “fix”, but this blog is about getting your chef on, and learning new stuff right? So let me guide you through the steps to making my version of this classic dessert. Here’s what you will need:

10 oz Chocolate, (I prefer at least 65%cacao for this dish) 

5 Tbsp Unsalted butter

5 Egg Yolks

7 Tbsp Water

1/4 cup Whole Milk

2 Tbsp Dutch Process Cocoa Powder

4 Egg Whites

1/2 tsp Cream of Tarter

Pinch of salt

1/2 cup Sugar

Okay, set your Bain Marie( double boiler) up Make sure the water is not touching the underside of the pan.Add the Chocolate and the Butter( break the chocolate up so it will melt easier)

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In One bowl Whisk together the Egg yolks, water, milk, and cocoa. Set this aside. In another bowl Beat the egg whites, cream of tarter, and salt until frothy. Now add the sugar and beat till shiny peaks form, about 3 mins

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Add the yolk mixture to the white mixture and fold together, gently. Now fold in half of the melted chocolate and then the other half once combined.Now place this into the fridge and let it chill for a few hrs.

When the mixture is chilled, Preheat your oven to 350 degrees, then butter and sugar about 6 Ramekins

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Divide the batter evenly between the ramekins and bake in the oven for about 24 mins. The Souffle should be about an inch above the rim and almost set in center. Let cool slightly then serve with a dusting of powdered sugar or some fresh whipped cream. Enjoy!!

Cook from the heart, taste the love

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