Chocolate Soufflé

Chocolate soufflé is fundamentally similar to chocolate mousse, but is slightly more technical in execution. Proceed with confidence, have your ingredients ready, and make sure your oven is hot-you’ll do just fine.

Shake says: A few weeks ago, Sauce and I found “The Original Wild Hibiscus Flowers in Rose Syrup” at a liquor store. They are DELICIOUS in cocktails, on their own, and make any cocktail pop with a gorgeous color and balanced floral flavor. To go with this traditional, technical dessert, keep it simple on the drink front.

Blooming Bubbles

Ingredients

Equipment: Champagne Flutes

Bottle of sparkling wine (Use something dry)

The Original Wild Hibiscus flowers in rose syrup

Instructions

Take one flower and set it on the bottom of the flute. I did this some kitchen tweezers but you could also use chopsticks or your fingers or a spoon, whatever works. Spoon a splash (I used about half a teaspoon) into the glass and top with sparkling wine. Cheers!

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Chocolate Soufflé

Ingredients

Equipment: Soufflé casserole dish (5 1/2 to 6 qts.), electric mixer

3 eggs yolks, room temperature

6 egg whites Note: If you’re feeling economical, cure the extra egg yolks in salt. Simply fill a small bowl about a 1/3 of the way with salt, then nestle the egg yolks on top and cover with more salt. After about an hour at room temperature, they will essentially be “soft boiled.” Lightly brush as much salt off as you can, and use to garnish any dish for a major umami blast-it will be quite salty still, so prepare the receiving dish accordingly. You can also cure the egg yolks in the fridge for up to a week if you want them firm.

5oz semisweet chocolate

¼ cup sugar, plus a little extra

1 tbsp. butter

Salt

Instructions

Preheat oven to 375°F.

Fill small saucepan 1/3 of the way full with water. Bring to a simmer on the stove.

Grease soufflé dish with butter using a small piece of wax or parchment paper. Sprinkle in extra sugar and toss gently until interior is completely coated. Add more sugar as necessary.

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Melt chocolate in small metal or glass bowl over simmering water. Once chocolate is melted, turn off heat but leave bowl over water.

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Whip eggs and a pinch of salt in stand mixer or with electric hand mixer until soft peaks form. Add sugar a little at a time and whip until peaks are stiff. Quickly add egg yolks to warm chocolate (the mixture will stiffen) and then add a few spoonfuls of whipped egg white to the chocolate mixture. Mix lightly to soften. Fold into remaining egg whites until well incorporated with gentle lifting motions.

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Spoon mixture into prepared dish. Pouring the soufflé can cause inconsistencies in the texture, so it is worth it the extra effort. Wipe your finger or a paper towel around the inside of the dish to create an even edge.

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Bake for 23-26 minutes. The soufflé is ready when the edges look crispy but the center jiggles if you gently tap the baking dish. Serve immediately-deflated soufflés are no joke, but it will disappear the moment you put it on the table.

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