I can
honestly say I’ve never had a soufflé before.
It’s just never really appealed to me as I’m not a chocoholic. I’d rather have something vanilla, caramel or
fruity. But these seemed simple and
baked perfectly. Not a single one of
them fell. I think that’s truly
impressive for my first try making them.
And as with most of my recipes, this one is quite quick to make. But it makes a ton of dishes. That’s the only real downside.
If you don’t
have any bittersweet baking chocolate, you can substitute a square of semisweet
chocolate. Make sure to adjust the sugar
to 3 tablespoons. If you prefer a darker
chocolate taste, you’ll want to add less sugar when melting the chocolate
also.
Wholesome Wednesday: Chocolate Soufflé
1/2 cup milk
2
tablespoons flour
1 tablespoon
butter
2 eggs,
beaten separately
1 oz. square
of bittersweet chocolate
5
tablespoons sugar
2
tablespoons water
In a medium
saucepan over medium heat, melt butter then whisk in flour. Whisking constantly, cook mixture for 1
minute, slowly pour milk in whisking continuously. Cook, whisking constantly till mixture is
smooth and thick. (Think texture of pate
choux dough). In a smaller saucepan add
sugar and water to chocolate square and heat, stirring occasionally. When chocolate is shiny, mix it with the milk
sauce. Cool. While cooling, beat egg whites till
stiff. Stir beaten egg yolks into
chocolate mixture and then fold in beaten egg whites. Bake in four greased ½ cup ramekins set in a
pan of hot water and bake at 350 degrees for about 20 minutes.
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