I remember always hearing how hard it is to make soufflés so after a summer of practicing my baking skills I decided to go about this crazy adventure. It also helped that my cousin told me she was making it, and then she actually did. I figured if she could make it, I could too!
So, let's just start off with this recipe, trust me it's a lot easier than you'd think.
Individual Chocolate Souffles
makes: 2 ramekins
Ingredients:
1/4 cup of semi sweet chocolate chips
1 tbsp of granulated sugar for chocolate mixture
2 tsp of granulated sugar for egg whites
2 tablespoons and 2 teaspoons of milk
1 egg yolk
2 egg whites
Directions
1. Heat oven to 350 F.
2. Brush ramekins with butter and dust bottom and sides with granulated sugar.
3. In double boiler over hot water, melt chocolate with milk and 1 tablespoon sugar.
4. Allow chocolate mixture to cool for 5 minutes.
5. Whisk egg yolk into chocolate mixture.
6. In large bowl with electric mixer, beat egg whites until soft peaks form
7. Add remaining 2 teaspoons granulated sugar and beat until stiff but not dry.
8. With rubber spatula, fold one-fourth of egg whites into chocolate mixture, then fold in remaining egg whites.
9. Divide between prepared ramekins. (Soufflés may be prepared ahead up to this point and refrigerated for up to 2 hours. Bake straight from refrigerator, adding 3 minutes to baking time.)
10. Bake 20 minutes.
11. Remove from oven; dust tops of soufflés with powdered sugar, using heart-shaped stencil if desired.
I have some pictures below and also a few tips I found when preparing it. Hopefully these help! :)
Instructions with Pictures!
1. Heat oven to 350 F.
Try to prepare your ingredients before hand. I found that whites peak best when at room temperature in a metal bowl. Try to keep everything dry so that you are only whisking the egg whites and not egg whites with water.
2. Brush ramekins with butter and dust bottom and sides with granulated sugar.
3. In double boiler over hot water, melt chocolate with milk and 1 tablespoon sugar.
I just pour everything in their together before the water boils and watch it all melt together. Try to stir constantly so nothing burns. Do this till everything is smooth and combined together.
4. Allow chocolate mixture to cool for 5 minutes.
You want to ensure that the chocolate is cooled down so that when you whisk the egg in, it doesn't make scrambled eggs! :)
5. Whisk egg yolk into chocolate mixture.
6. In large bowl with electric mixer, beat egg whites until soft peaks form
When you lift the whisk/mixer from the egg whites, they should peak/stand slightly (see picture above).
7. Add remaining 2 teaspoons granulated sugar and beat until stiff but not dry.
You should be able to put it over your head because when you tip it it will not fall out.
8. With rubber spatula, fold one-fourth of egg whites into chocolate mixture, then fold in remaining egg whites.
You want to always fold the lighter into the heavier mixture. Start with a bit of the egg whites to make the consistency lighter when mixing the rest of the egg whites in.
You want to fold it in and not mix it. Also, don't fold it too much or else it becomes too runny. You'll probably be fine.
9. Divide between prepared ramekins. (Soufflés may be prepared ahead up to this point and refrigerated for up to 2 hours. Bake straight from refrigerator, adding 3 minutes to baking time.)
11. Remove from oven; dust tops of soufflés with powdered sugar, using heart-shaped stencil if desired.
THATS IT! Look how easy that was :) ... Look at my lovely egg art because I am so tired :(
Thoughtfully yours,
C.C.
