During Christmas, Zack and I had some friends over for dinner and the Alabama Bowl game (Roll tide!). For dinner I made some pasta with my new pasta-roller attachment for my KitchenAid mixer. Although the two hours it takes to make pasta is definitely worth it, the dessert was my favorite part. I had recently discovered tastespotting.com, and was really anxious to try out one of the thousands of delicious recipes posted on there. I settled on a chocolate souffle. Unfortunately, the recipe I used is no longer posted, but ‘s is a great alternative (see the recipe below). Throw a little espresso or strong coffee in there and you’re good to go. What I loved about this was the presentation. I baked them in teeny tiny demitasse cups by Murval rather than ramekins. It’s really important when you’re baking these to make sure the entire inside is coated with butter and sugar. It’s essential for the perfect column-rising of the souffle, and it makes a big statement to your dinner guests!
Chocolate Souffles from Not Derby Pie (I believe it’s originally from Epicurious)
S erves 6*
- 1 tablespoon unsalted butter, softened
- 10 1/2 ounces (10 squares) extra-bittersweet chocolate
- 1 1/3 cups whole milk
- 1 tablespoon cornstarch
- 3 large egg yolks, room temperature, lightly beaten
- 6 large egg whites, room temperature
- 1/3 cup sugar; more for soufflé ramekins
1. Heat oven to 400 degrees. Butter and sugar six 6-ounce soufflé ramekins. Place on a rimmed baking sheet; set aside.
2. In a double boiler over medium heat, melt the chocolate until smooth. Remove from the heat and keep warm. (I found I had to stir it around with a fork every so often to keep it from getting chunky, but that will depend on your chocolate. The higher percentage of cocoa, the more you may need to stir.)
3. In a medium heavy-bottom saucepan combine milk and cornstarch. Stir well with a wooden spoon to combine. Bring the mixture to a boil over medium heat, stirring continuously, until thick.
4. Remove milk mixture from the heat, remove any skin that may have formed on top, and stir in warm melted chocolate. Let cool slightly. Add a bit of this mixture to the egg yolks to temper them, then add the lightly beaten egg yolks back into the milk mixture and stir until well combined.
5. In the bowl of a heavy-duty mixer, whip egg whites on medium speed until soft peaks form. Slowly add sugar and increase speed to high. Whip until shiny and stiff peaks form, about 3 minutes.
6. Using a whisk, lighten the chocolate mixture with about 1/3 of the beaten egg whites. Stir until well-combined. Using a large rubber spatula, fold in remaining egg whites until just incorporated.
*Note that the recipe I used for the demitasse cups is smaller than this; this recipe uses full-sized ramekins. Eating the leftovers straight from the batter bowl is recommended, though if you don’t want to save the extras for later.