Chocolate Souffles | foodsciencenerd.com

Chocolate Soufflés for Two

Posted on Posted in Culinary Science, Recipes

For dessert on the fancy date night of my culinary weekend, I made chocolate soufflés for the first time.  Of course, most recipes are for 6 to 8 servings, which is both excessive and impossible for me since I only have 2 personal soufflé ramekins.  So, I made the America’s Test Kitchen recipe and did something very daring- I quartered the recipe. Normally, this is a very bad idea, and it might have been here.  But I decided to give it a shot- that’s what learning is all about, isn’t it?

To add another layer of intrigue, I decided to do the make-ahead version, which involves freezing the entirely prepared soufflés before baking.  It made no sense and made me nervous, but I trust ATK with my life and my reputation, so I went for it.  It certainly seemed nice to be able to just pull them out after dinner and bake them!

After buttering the ramekins, coating them in sugar, and placing them in the fridge, I melted chocolate and butter in a mini double-boiler (a small pan of water with about ½ inch simmering water with another bowl on top that stays well above the water line).  After the chocolate melted, I stirred in the salt, vanilla, and coffee off the heat.

Chocolate Souffles | foodsciencenerd.com

I dissolved the sugar in the water by microwaving them in 15 second bursts- it only took 30 seconds total.  Meanwhile, I was beating the egg yolks in a blender with the whisk attachment, to which I slowly drizzled in the sugar mixture until the egg yolks tripled in volume.  I gradually folded this mixture into the chocolate mixture.

After cleaning the mixing bowl and beater, I beat the egg whites with the cream of tartar until they reached soft peaks, then I gradually sprinkled in the confectioner’s sugar until the whites reached stiff peaks.  I took a small spoonful of this mixture and un-gingerly mixed it into the chocolate mixture, then gently folded in the rest of the egg whites until just combined.  I divided this into the chilled ramekins, covered gently with tinfoil, and froze until baking for 3 hours.

Chocolate Souffles | foodsciencenerd.com

To bake, I preheated the oven to 400F.  The soufflés only took about 18 minutes to bake.  At this point they still had a touch of liquidy interior, but if you like your soufflés firm all the way through, bake for another minute or so.  Serve immediately to adoring fans!

Chocolate Souffles | foodsciencenerd.com

Chocolate Souffles for Two

Chocolate Souffles for Two

Ingredients

  • 1 Tbsp butter, cut into small chunks
  • 2 oz bittersweet chocolate, chopped coarsely
  • 1 small pinch salt
  • 1 dash vanilla extract
  • ½ tsp strong brewed coffee or espresso
  • 1 1/2 Tbsp sugar
  • 1 ½ tsp water
  • 2 egg yolks
  • 2 egg whites
  • Pinch of cream of tartar
  • 1 1/2 tsp confectioner’s sugar

Directions

  1. Butter the ramekins and coat the inside in sugar, then place them in the fridge while preparing the souffle.
  2. Melt chocolate and butter in a mini double-boiler (a small pan of water with about ½ inch simmering water with another bowl on top that stays well above the water line). After the chocolate melts, stir in the salt, vanilla, and coffee off the heat.
  3. Dissolve the sugar in the water by microwaving them in 15 second bursts- about 30 seconds total.
  4. Meanwhile, beat the egg yolks in a blender with the whisk attachment.
  5. Slowly drizzle in the sugar mixture until the egg yolks triple in volume. Gradually fold this mixture into the chocolate mixture.
  6. After cleaning the mixing bowl and beater, beat the egg whites with the cream of tartar until they reached soft peaks, then gradually sprinkle in the confectioner’s sugar until the whites reach stiff peaks.
  7. Take a small spoonful of this mixture and thoroughly mix it into the chocolate mixture, then gently fold in the rest of the egg whites until just combined.
  8. Divide this into the chilled ramekins, cover gently with tinfoil, and freeze until baking for 3 hours.
  9. To bake, preheat the oven to 400F. Bake for about 18 minutes and serve immediately.
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