In as many years as I have been cooking, I have never baked a souffle. I have always been rather afraid to try – thinking that it would be too much work, that souffles are fragile and difficult to get to the table without deflating, etc.
I finally gathered enough courage to attempt chocolate souffles and am now kicking myself for all those years I spent without chocolate souffle in my life. We all rated these an 11 - on a scale of 1 to 10!
Loosely translated, the world soufflé means “full of air.” To get a souffle “full of air” you fold in whipped egg whites. I used a recipe that I found on-line – with a few modifications. I used 3 ounces of bittersweet and 4 ounces semi-sweet chocolate, added 1 teaspoon of espresso powder to the melted chocolate and used powdered egg whites. I dusted them lightly with confectioner's sugar before serving.
You really owe it to yourself to try this. You can find the recipe here.
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