ChatterRecipe of the Month May 2012

Hot Chocolate Soufflés
The sign of Taurus is fond of the finer things in life, including good food and wine, and the Planet Venus rules the sign of Taurus and Venus is connected with sugar and sweets. So, surprise, surprise, this months’ recipe is a dessert, and a luxurious one at that! And according to Rebecca Franklin, this particular French recipe is a magical, rich and complex confection that perfectly rounds out any meal, it is also really simple to make.

© Chugrad McAndrews
StockFood Images

1/3 cup Granulated Sugar, plus 2 tablespoons for sprinkling
5 ounces Bittersweet Chocolate (chopped finely)
3 large Egg Yolks (room temperature)
6 large Egg Whites (room temperature)
1/16 teaspoon Salt
Cocoa or Powdered (or Confectioner’s) Sugar

Remove the top rack of the oven and heat to 375 degrees. Butter 6 individual soufflé ramekins and sprinkle the insides with some of the Granulated Sugar. Shake any excess out and set aside. Melt the Chocolate pieces preferably in a metal bowl over barely simmering water, constantly stirring. (Even a small amount of overheatedChocolate will ruin an entire recipe.) Once the Chocolate is melted, remove the bowl from heat and stir in the Egg Yolks.

In a separate bowl, beat Egg Whites with Salt on medium high speed until they hold soft glossy peaks. Continue beating Egg Whites on high speed, gradually adding the remaining 1/3 cup Granulated Sugar, until the Egg Whites hold stiff glossy peaks. Gently stir 1/3 of the Eggs Whites into the Chocolate mixture, and then carefully fold in the remaining Egg Whites. The Chocolate mixture should be light and bubbly, and even colored, without Egg White streaks.

Spoon your soufflé mixture into the prepared ramekins and allow to rest for up to 30 minutes before baking, or bake right away for 12 – 15 minutes (slightly longer at high altitudes) until risen with a crusty exterior. Serve with a dusting of Cocoa or Powdered Sugar, if desired. Makes 6 servings.

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