Friday, September 10, 2010
Milk Chocolate Soufflé
I must admit, I have always been terribly afraid of soufflés. But I have been recently liberated of that fear, and you should be too. I think I was timid because I grew up listening to Julia Child telling me I had to be quiet in the kitchen or the soufflé will fall. Or that any number of voodoo magic tricks would be necessary to make the temperamental soufflé actually appear. Well, I am happy to report that no voodoo, silence or expensive french cookware that I could only procure on the black market is necessary. Suffice it to say, my fears were unfounded and I hope you will try this super simple and easy recipe at home. This recipe makes two single servings, but feel free to double or triple.
2 eggs separated
butter for the dish
1 Tablespoon of milk
1 Tablespoon of flour
2 Tablespoons of sugar
1/3 cup of milk chocolate chips (melted in the microwave gently in 30 second increments, remember to stir, they sometimes don't look melted but they are)
1. Preheat your oven to 375 F or 190 C
2. Set out your two little baking ramekins. Butter well and sprinkle sugar on the sides.
3. Separate the egg yolks from the whites.
4. Place the egg yolks in one bowl with the milk, flour, sugar, and melted milk chocolate. Whip together.
5. Whip the egg whites in a separate bowl. Be careful that there are no yolks in the whites, if they are, make an omelet with those eggs and start over. Whip them to stiff peaks or when you can turn the bowl upside down with no movement. I used a milk frother. I love my milk frother I whip egg whites, make salad dressing, anything that is small and I don't want to drag out or dirty the large mixer.
6. Stir about have the whipped whites into the chocolate mixture to lighten. When completely incorporated fold in the other half the whites.
7. Spoon into two ramekins
8. Bake for 20 minutes or until the top is completely puffed, a little cracked, and a tooth pick comes out clean.
9. Enjoy greedily with a side of ice cream, some cinnamon, and drizzle of caramel.
As always, much love, many blessings, and happy baking.
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