By Eat More Chocolate Team Miscellaneous Valentines Day Baking
April 20, 2015
For dessert, might we propose a soufflé?
Preheat oven to 350 degrees Fahrenheit.
In a bowl, combine the chocolate mixture with two dashes of Grand Marnier. Add a dash of liqueur in each ramekin.
In another bowl with a mixer, add egg whites and cream of tartar; beat until soft peaks form. Add confectioners' sugar until stiff peaks form. Do not overbeat.
Add 1/3 of the egg whites into the chocolate mixture, then gently and quickly fold the next third and then the last third.
Divide evenly into the six ramekins; tap on the counter to settle and wipe off excess.
Bake in oven for 15 to 20 minutes until puffed and golden. (Do not open the oven while the soufflés are cooking.) Serve immediately.
At the table, gently pierce the top of soufflé, pour in some of the chocolate sauce and top with crème.
1/2 cup sugar
1/2 cup water
1/2 cup cocoa powder (extra bitter)
3/4 Tbsp butter (melted)
Salt (couple of pinches)
1/2 lb bittersweet chocolate
1 Tbsp butter
1 cup milk
1 cup heavy cream
1/4 cup sugar
1/4 cup heavy whipping cream
1 tsp sugar
1 dash pure vanilla extract