This Valentine's Day we decided to skip all of the over-priced, rushing you out the door restaurants for a relaxing couples dinner party.
It was wonderful.
We all brought different parts of the meal and did a little cooking.
Our friends, Vicki and Jeff, hosted and it was fabulous.
Today I thought that I would share the recipe for the Chocolate Souffle.
This is a perfect dessert for Valentine's Day--rich and decadent.
(slightly adapted from Zen Can Cook)
2/3 cup half and half
6 ounces bittersweet chocolate, chopped
1 cup unsweetened cocoa powder
2/3 cup water
16 large egg whites
4 egg yolks
1 cup granulated sugar
powdered sugar for dusting
Preheat the oven to 375 degrees F. Use a pastry brush (or your fingers) to coat the inside of eight 1 1/2-cup soufflé mold with softened butter. Fill the molds with granulated sugar, then pour out the excess.
Pour the half and half into a saucepan and heat over medium heat until bubbles begin to form around the edge of the pan. Remove from the heat and add the chopped chocolate. Stir well until combined and all of the chocolate has melted.
Place the chocolate mixture in the top of a double boiler and add the cocoa powder and water. Whisk until very hot. Remove from the heat and set aside. Allow to cool and add the egg yolks. Whisk well.
Place the egg whites in a large mixing bowl and whip on medium speed until foamy. Increase the mixer speed to medium-high and make a French meringue by adding the sugar 1 tablespoon at a time and whipping the whites to stiff but not dry peaks. This will take about 14 minutes. Do not overwhip the egg whites.
Use a rubber spatula to gently fold about half of the meringue into the warm chocolate mixture. Then fold the chocolate mixture into the remaining meringue, being careful not to deflate the batter. The
soufflé mixture may have streaks of the meringue in the batter and it's okay.
Use a large spoon to gently place the soufflé mixture in the buttered and sugared mold. Fill to about 1/4 inch below the rim of the mold. Run your thumb around the rim to remove the excess butter and sugar.
Bake until the soufflé has risen to about 1 1/2 inch over the rim and starts to brown on top, about 12 to 15 minutes. Remove from the oven and dust the top with powdered sugar.
Happy Valentine's Day,