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Thursday, December 2, 2010

Really Easy Chocolate Soufflé

There are a few dishes that people will always be really impressed with.  A soufflé is one of them.  I think it is just because so much has been said about how hard it is to cook them and that it takes just a small shock to send it tumbling.  I tried making soufflé a little while ago and have had only success with what I think is a really easy dish to prepare.  Lots of bang for your buck (or effort) on this one!  Go ahead and try it. 

Rest assured, I opened the oven many times to check and it did not fall!  When I took it out of the oven, it took quite some time before it began to deflate,  and even then, it was really, really good.

The ingredients are exactly the same as for the chocolate mousse except now it is cooked.  You will just need some kind of cup, ramekin, glass, etc., to put it in.  Just make sure what you are using has straight sides - this will help it rise to its fullest.  Then you will have to butter and sugar your mold.  Fill it to the top and it will come out beautifully!

Tip:  When you butter your mold, finish by bringing the butter up the sides and then coat with sugar.  This will help to guide the ''lift'' of the soufflé as it goes up.  Fill to the top and refrigerate until you are ready to cook it.

Plan to cook the soufflé only right before you serve them.  They should be served warm and they have a tendency to fall a little after you take them out of the oven.  Heat the oven to 350°F (170°C) and prepare a pan filled with hot water to cook the soufflés.  Place in the oven and cook for about 15 minutes.  If the soufflé has risen and is starting to brown, take it out of the oven.  Even if it is still runny in the centre, it is really good.  

You will need:
  • 7 oz (200 gr) dark chocolate chopped - use 64 - 70% for best results
  • 6 eggs separated
  • 1/4 cup of sugar
  • 1 tsp of vanilla extract
  • pinch of salt
  1. Start by melting the chocolate in a bowl placed over a pan with simmering water.  Don't let the water boil as it will cook the chocolate.  
  2. While chocolate is melting, whip the egg whites with a pinch of salt until stiff peaks form (the salt helps bind the proteins)
  3. Remove the chocolate from the double boiler and let cool a little.  
  4. In a separate bowl, whisk sugar and egg yolks until light in color.  Add the vanilla extract and add to the chocolate, mix well (it will be thick).    
  5. Add 1/3 of the egg whites and stir together.  This will loosen the chocolate mixture.  Fold in the rest of the egg whites gently.  
  6. Refrigerate until you are ready to serve (see below).
Another Tip:  I usually serve this with a little shot glass of melted coconut ice cream (or whatever flavor you like) and call it a coconut cream.  Break a hole in the top of the soufflé and pour it it.  
Smile of the day!

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