I mentioned that I was going to attack one of my culinary fears head-on in the near future. Well, attack it I did and what's more, I came out alive, and covered in chocolate.
I found a recipe from Emeril that seemed straightforward and simple, bought the ingredients, and said a little prayer. Surprisingly, this recipe came together very quickly, and with almost no problems at all. The only hitch was that I wasn't sure how much the soufflé batter this would make, so the ramekins I used were far too large and the soufflé didn't puff up over the edges like I'd hoped it would. It would have been better to use four smaller ramekins or two large ones.
This recipe calls for Grand Marnier, which adds a nice bright orange flavor to the rich chocolate dessert. And when I say rich, I mean it. One spoon too many of this fluffy soufflé and you may find yourself with a chocolate headache — we've all been there.
Egg whites that have been whipped into air account for the soft texture of a soufflé, and must be folded in carefully to the chocolate batter so as not to deflate them.
Keep reading for much more, plus the recipe.
The moment of truth comes as you pour your delicate batter into the buttered and sugared ramekins, and place it in the oven, which is (hopefully) evenly preheated. The best part of this recipe, however, is that if you mess up at some point, it's fairly simple to bring it all together again. You'll want to quickly prepare your chocolate sauce so that it's ready to be poured over the soufflés.
As they come out of the oven, work quickly to place each hot ramekin on a plate, give it a quick dusting of powdered sugar, break it open slightly with a spoon, and pour in some of the chocolate sauce for an even more decadent experience. Since these fragile soufflés need to be eaten right away before they become too sad and deflated, this would be a great recipe to make with someone else, perhaps as a part of a special evening together.
Are you up for the challenge?
Ingredients 2 teaspoons unsalted butter, softened Directions Be sure to use four small ramekins or two larger ramekins for this recipe. Serves 4.
1/2 cup sugar
8 ounces semisweet chocolate, finely chopped
4 large egg whites
3 large egg yolks
1/4 cup, plus 1 1/2 teaspoons orange-flavored liqueur (recommended: Grand Marnier)
1/4 cup heavy cream
3/4 ounce semisweet chocolate, finely chopped
2 teaspoons unsalted butter, softened
Be sure to use four small ramekins or two larger ramekins for this recipe.