Valentine Chocolate Souffle

Happy Wednesday and today on my Food blog – its a great chocolate souffle to make for your Valentine sweeties.

For the ramekins (4oz):

  • 1 tbsp unsalted butter, melted
  • 3 tsp granulated sugar

Chocolate base:

  • 4 oz semi-sweet chocolate baking squares, chopped
  • 1 tbsp unsalted butter
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 2 large egg yolks

Meringue:

  • 2 large egg whites, room temperature
  • 1/2 tsp cream of tartar (or 1 tsp white vinegar)
  • 2 tbsp granulated sugar

Optional:

  • powdered sugar for dusting
  1. Preheat the oven to 400F and position a rack on the lowest rung.
  2. Brush three 4oz ramekins with butter. Sprinkle with sugar to coat and tap out the excess.
  3. Beat the egg whites until frothy. Add the cream of tartar and continue beating until opaque. Slowly add in the sugar while the mixer is running. Beat until stiff and glossy. Set aside.
  4. Stir the egg yolks into the chocolate mixture until smooth. Stir in one third of the meringue to lighten up the mixture.
  5. Gently fold in the remaining thirds, one at a time, using an under and over motion. Mix JUST until you see no more white streaks.
  6. Spoon the batter into the prepared ramekins. Fill all the way to the top. Use the flat edge of a knife to smooth the tops. Run your thumb along the rim to create a channel. Wipe the ramekins clean with a dish towel.
  7. Place the ramekins on a baking sheet. Bake for about 10-12 minutes or until the souffles have risen and the tops are lightly browned.
  8. Carefully transfer the ramekins using a dish towel onto your serving plates. Using oven mitts might cause you to bang the tops, so using a dish towel is recommended. Dust with powdered sugar if desired and serve immediately.

Make sure you check out Sunday edition : with GG Red velvet cake

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