|Chocolate souffle... the dessert of your dreams.|
|If you listen closely, it is whispering "maaaake meeee".|
You will need six 6oz ramekins, baking sheet, and preheat oven to 400º
4 Tablespoons of softened butter (plus extra to butter ramekins)
1/2 cup sugar + 2 Tablespoons (plus extra to sugar the ramekins)
8 oz of bittersweet chocolate chopped (I used bittersweet chocolate chips 60%)
1 tsp vanilla extract
1/4 tsp cream of tartar
3 large egg yolks (room temp)
6 egg whites (room temp)
Raspberry sauce (Tricia's or I made my own simple sauce below)
(Raspberries, water, sugar, cornstarch)
Powdered sugar for dusting.
First use some extra softened butter to coat each of the ramekins and then coat with sugar.
|Sugar on the sides will help the souffle "climb" up the walls and poof out of the top|
|Six ramekins fit nicely on the half-sheet pan|
Place the 8oz of bittersweet chocolate and the 4 Tablespoons of butter in a heat safe bowl and place over the double boiler.
|Chocolate and butter. I think Paula Dean is smiling down from somewhere right now...|
|Activate smell-o-vision here|
|Beautiful melty chocolate.|
|It will turn this lovely pale yellow color|
|Folding just means to lightly lift the heavy chocolate from the bottom up into the fluffy egg yoke mixture.|
|How this tiny bit of liquid turns into a bowl full of fluff is one of those cooking miracles|
|If you can master this by the way, you can also make Pavlova (coming soon to a blog near you)|
|More folding. It's fun to watch the colors combine|
|You are now ready to make souffles!|
|Wow that fit perfectly.|
|We accidentally missed the smoothing out part, it was our first time|
|Eighteen minutes later... this was what we were pulling out of the oven.|
Make a quick raspberry sauce. I did not use Tricia's but you are welcome to. I just threw a couple handfuls of frozen raspberries into the pot with a little water, a 1/4- cup of sugar (depends on sweetness of raspberries you have) and a little corn starch. Bring to a boil and then let simmer until the sauce has thickened. I did this while the souffles were baking - but I was so excited about the souffle's rising I didn't take any pictures of my sauce making.
Remove souffles from the oven.
|Seriously, I can't believe that actually worked!|
|Hello my love!|
|(Use oven mitts to move hot souffles. Thanks Pioneer Woman for the adorable plates)|
|Hot, steamy, fluffy, raspberry-sauced chocolate souffle|
Like this might be the best thing that ever happened to eggs and chocolate!
|Holy yum batman!|
After a few bites you are looking into a chocolate, raspberry abyss.
|This is my new. favorite. thing.|
Here's my youngest enjoying her first souffle at the tender age of 12. I had to wait 40 years to try my first, she's a lucky little lady.
|This is the BEST she kept saying|
So... this was SO worth it. Don't be intimidated. You can do this. You want to do this. You owe it to yourself to do this. Report back to me when you do. God Bless you Tricia Yearwood, I have now checked chocolate souffles off my bucket list.
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