We are not big Valentines Day fans so these fancy chocolate dessert souffles are not specifically for Valentines. Although, if you happen to be celebrating it with your special someone these would be a great option. Or if you are just feeling like baking a romantic chocolate dessert and it just happens to be February 14th then this is a recipe for you.
The recipe is from the Today Show and it is simple and gourmet at the same time. Good chocolate is the key. I used Valrhona hocolate from Tony Caputos. It’s available by the bar or in bulk at Caputo’s. Many fine dining chefs use Valrhona to make chocolate desserts. I’ve used it to make Hot Chocolate and I’ve used it to make Hot Chocolate and also Chocolate Chip Cookies.
About 1 tablespoon butter for the dish
1/3 cup sugar, plus some for the dish
2 ounces good quality bittersweet chocolate, melted
3 eggs, separated
1/4 teaspoon tartar
Heat the oven to 350°F. Butter two 2-cup or one 4-cup soufflé or other deep baking dishes/ ramekins. Sprinkle each with sugar, twirl the sugar around in each dish covering the entire ramekin, then tap to remove excess sugar.
Whisk the egg yolks with the all but 1 tablespoon of sugar until very light and very thick; the mixture will fall in a ribbon from the ends of the beaters when it is ready. Mix in the melted chocolate until well combined; set aside.
Beat the egg whites with the salt and tartar until they hold soft peaks; continue to beat, gradually adding the remaining tablespoon of sugar, until they are very stiff and glossy. Stir a good spoonful of the whites thoroughly into the egg yolk mixture to lighten it; then fold in the remaining whites, using a rubber spatula. Transfer to the prepared soufflé dishes (at this point you can cover and refrigerate the soufflés until you’re ready to bake them).
Bake until the center is nearly set, 20 minutes. Serve immediately.