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.