Chocolate Heaven!

I don’t really remember the first time I ate a soufflé. I do recall the most unusual place – a giant claw-foot bathtub in an old Victorian Hotel. Hubby had ordered soufflés from room service, and I had decided to take a bubble bath. I gotta tell you,  I don’t care what sort of a Chef you think you are, never include a soufflé on your room service menu. Something definitely goes wrong in transit. And by that, I don’t meant it’s fallen.

I do know my Father’s first soufflé  because I was the one that made one for him. It was a Chocolate Soufflé with Grand Marnier Sauce and orange zest. My dad was impressed, and that made me feel special.

When Kiddo was a kid, we had a New Year’s eve tradition of eating soufflés at midnight. It’s funny when I think about it, I am not the best at baking cookies, but I can whip up a soufflé in my sleep.

Once upon a time someone said to me that I was making it hard for Kiddo’s future mate. After all, I made Belgium Waffles with homemade whipped cream and Chocolate Soufflés. He would expect the same. I agreed, and said that Kiddo would be the one in the kitchen whipping up all sorts of yummy things. And why not? He’s great in the kitchen.

Oh, and just for the record, today is National Chocolate Soufflé Day. Enjoy!

Soufflé au Chocolat
3 egg yolks, room temperature
5 egg whites, room temperature
2 tablespoons Espresso or Strong Coffee
Melted butter for coating dish
Sugar for coating dish
3 oz Bittersweet Chocolate
3 tablespoons Butter, softened
Pinch of Cream of Tartar

Let eggs come to room temperature, separate yolks from the whites and set aside. Brew some espresso or very strong black coffee. Reserve 2 tablespoons of the coffee, drink the rest.

Heat the oven to 425 degrees. Brush the bottom and sides of a 6-quart ceramic soufflé dish or other high-sided baking dish with the melted butter. Coat the dish evenly with sugar. The butter will keep the sugar along the sides of the dish, the sugar will help the Soufflé to rise, climbing up the sugar-coated sides.

Break chocolate into pieces to melt more easily. In a heavy saucepan over low heat, warm the chocolate and butter together. Remove from the heat when the chocolate begins to soften, just before it melts. Stir the mixture off-heat until the chocolate completely melts and the butter in fully incorporated. Add the espresso and the egg yolks, whisk until fully blended. Let the chocolate cool to room temperature.

Beat the egg whites with the cream of tartar until stiff dry peaks form. Fold the egg whites into the chocolate mixture, using a large soft rubber spatula. Pour into the prepared dishes and bake until dry in the center, 15 to 20 minutes. As tempting as it is to peek, don’t open the door!

Serve quickly before the soufflé falls. Save the leftovers (oh yeah right) for breakfast!

Chocolate Soufflés are delicious on their own, dusted with powdered sugar or drizzled in any number of delicious sauces. Caramel Sauce used for ice cream is a great way to elevate the Soufflé effortlessly.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen