My Valentine dreams are made of bittersweet chocolate.
So when I stumbled on this recipe for bittersweet chocolate souffles, I had to stop.
Normally, I skip souffle recipes. I have too little time, the recipes have too many steps, and the outcome is dicey at best.
But these looked so easy. So foolproof. So perfect for a pre-Valentine’s Day dessert.
They lived up to their hype. I spent maybe 10 minutes whipping them up before Sunday dinner, then stored them in the fridge until we were ready for dessert. After 17 minutes in a hot oven, they emerged puffed, light and deeply chocolate.
The stuff of my Valentine dreams.
Bittersweet Chocolate Souffles (The Flavors of Bon Appetit 2005)
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 cup milk
- 4 ounces bittersweet chocolate, chopped
- 1/2 ounce unsweetened chocolate
- 3 tablespoons sugar, divided
- 2 eggs, separated
- Dash salt
Coat four ramekins with nonstick spray. Place on a rimmed baking sheet and set aside.
Melt the butter in a large saucepan.
Add the flour and whisk for 2 minutes.
Slowly add the milk, whisking continuously. Bring to a boil and whisk until thickened, about 2 minutes.
Remove from the heat. Add the bittersweet and unsweetened chocolate and 2 tablespoons of sugar. Whisk until the chocolate is melted and the mixture is smooth.
Cool to room temperature, then whisk in the two egg yolks. Set the saucepan aside.
Place the egg whites in the bowl of a heavy-duty stand mixer. Add the salt. Beat on high until soft peaks form. Slowly add the remaining tablespoon of sugar and beat until you have stiff, shiny peaks.
Add a quarter of the egg whites to the chocolate mixture and fold gently ’til combined.
Fold in the rest of the egg whites.
Spoon the chocolate mixture into the prepared ramekins. Refrigerate until ready to eat.
Preheat your oven to 400 degrees. Place the baking sheet with the filled ramekins in the oven and bake for 17 minutes. Serve immediately.