Chocolate Soufflé For Valentine’s Day You can never have too much chocolate, right? I know I’ve already written about chocolate, but since today is Valentine’s Day and that, by golly, is almost the feast of chocolate in my mind, I thought it’d be okay to revisit this amazing spice for life! Hopefully you won’t mind. I wanted to share with you this easy and delicious recipe for a chocolate soufflé that I know you’ll LOVE. It is a Mark Bittman recipe that you can make ahead of time the same day, cover with plastic wrap and keep in the refrigerator. It won’t rise quite as high but who cares? The drama is still impactful, as the photos show, and the taste is amazing. This allows you to just pop it into the oven as you near the end of your dinner and voila! You’ll be sure to dazzle your partner! Have a wonderful, love-filled Valentine’s Day, as you make your dinner with LOVE! Love, Mary Frances Chocolate Soufflé – serves 2 – 4 – adapted from Mark Bittman About 1 tbs. butter for dish 1/3 cup sugar, plus some for dish 3 eggs, separated 2 oz. good quality bittersweet chocolate, melted (I use Scharffen Berger) Pinch of salt 1/4 tsp. cream of tartar. Preheat oven to 350 degrees. Butter one 4-cup soufflé or other deep baking dish. Sprinkle all over with sugar, invert it and tap to remove excess sugar. Beat egg yolks with all but 1 tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside. Wash beaters well, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon sugar, until they are very stiff and glossy. Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; then gently fold in remaining whites, using a rubber spatula. Transfer to prepared soufflé dish; at this point you can cover and refrigerate until you are ready to bake. Bake until center is nearly set, 25 to 35 minutes. Serve immediately. Leave a Reply Cancel ReplyYou must be logged in to post a comment.