Chocolate soufflés are a real treat. When you find a great recipe, it’s like finding heaven on earth. Chocolate souffles pair quite well with ports and wines on the darker, sweeter spectrum. However, you can also pair a good chocolate soufflé with a dark roast coffee – if you’re feeling bold!
The recipe I used was courtesy of cooking light. I modified it a bit to make enough for three, rather than two people – since in addition to serving this delectable desert to Wining Husband, it also was served to the teenage boy of the house. According to the picture to the right, I definitely need to invest in a flour sifter (hint hint ;))
While we enjoyed espresso with this desert, Grant Eddie’s Port or Sandeman Founders’ Reserve Port would be great.
Here’s the recipe:
(Serves 4)
Ingredients
- Cooking Spray
- 9 tablespoons granulated sugar
- 5 teaspoons flour
- 3 tablespoons cocoa powder
- 4 tablespoons fat-free milk
- 1/2 teaspoon vanilla extract
- 2 large egg whites
- 2 teaspoons powdered sugar
Steps
- Preheat the oven to 350 degrees
- Coat four ramekins (6-oz size) with cooking spray, and sprinkle each with 3/4 teaspoon granulated sugar
- Combine 4 tablespoons of granulated sugar, flour, cocoa, and milk in a saucepan over medium heat. You will want to cook for about 2 minutes and stir until the mixture is smooth. Next, spoon the mixture in a medium bowl and cool for about 5 minutes. Stir the vanilla in.
- Separate egg whites from egg yolks, and reserve egg yolks for another use. Place whites into medium bowl; beat at high speed until soft peaks form. You’ll want to add remaining 4 tablespoons granulated sugar, 1 teaspoon at a time until you see stiff peaks. It’s important that you don’t overblend. Gently stir 1/4 of the egg white mixture into the chocolate mixture. After mixing, fold remainder of mixture into chocolate mixture.
- Spoon the resulting mixture into ramekins. Tap dishes a few times in order to level the mixture in the dishes. Place on a baking sheet and bake for 15 minutes at 350 degrees. Sprinkle soufflés with powdered sugar (here’s where that flour sifter comes in handy), and serve dishes immediately.
What do you like to pair with your desserts?
