‘Make Ahead’ Chocolate Soufflés
Generally speaking, I’m not a huge celebrator of Hallmark holidays. Oh, I send cards and all that (Hallmark is happy), but in other ways, I play it pretty low-key. On Valentine’s Day, you’ll never find me in a restaurant partaking in a ritualistic over-priced dinner with bad service, made such due to the throngs of others who have also decided to hallow the day set aside for love and romance. Instead, I prefer the comfort of my own home and the pleasure of good food made by loving hands.
I don’t need a special occasion to bake, but Valentine’s Day gives me the perfect opportunity to make something extra special for the ones I love. ‘Extra Special’ usually means something chocolatey After all, Valentine’s Day and chocolate go hand in hand like Cupid and his arrow.
Dozens, that how many times I’ve made these soufflés. There was a time when this recipe was my dessert of choice whenever I had a dinner party. After all, who doesn’t like soufflé? … other than my sister, but that’s another story. Soufflé can be finicky and temperamental. Classic soufflés require immediate baking after mixing since they incorporate beaten egg whites to achieve their signature ‘lift’. The beauty of this recipe is it can be prepared in advance. Simply bake the individual soufflés while the coffee is brewing and then sit back and enjoy the smiles of delight on your loved ones’ faces.
Chocolate Soufflés
1/4 cup ultra-fine granulated sugar, plus additional for coating ramekins
8 ounces fine-quality bittersweet chocolate
6 tablespoons (3/4 stick) butter
2 tablespoons heavy cream
4 large egg yolks
7 large egg whites
1/4 teaspoon cream of tartar
Pinch of salt
Accompaniments: Caramel Sauce (with or without whiskey) and Sweetened Whipped Cream
Butter eight 1/2-cup ramekins and coat with sugar, knocking out excess.
Finely chop chocolate. In a small saucepan melt butter over low heat. Add cream and bring just to a boil. Remove pan from heat and add chocolate, stirring until smooth. Transfer mixture to a large bowl and stir in yolks.
In another large bowl with an electric mixer, beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks. With the mixer running, gradually add the 1/4 cup sugar, beating to stiff peaks. Stir one fourth of the whites into the chocolate mixture to lighten and fold in remaining whites gently but thoroughly.
Divide soufflé mixture among ramekins and smooth tops with a knife Run tip of knife around edge of soufflés to aid in rising. Soufflés may be made up to this point 1-day ahead and chilled, loosely wrapped in plastic wrap.
Heat oven to 375˚F.
Bake soufflés on a baking sheet in lower third of oven until puffed, about 15 minutes. Top the soufflés with caramel sauce and whipped cream.
Note: This recipe can easily be halved. You will need 3 1/2 ounces egg whites.
Adapted from Gourmet Magazine
Just look at the rise on that – it looks gorgeous! Souffles have always scared me, and I’ve only tasted it once before and thought it tasted too “eggy”. I imagine your chocolate version will go down a lot better.
Nazia, the rise was even higher but by the time I shot them they had already started to deflate. I don’t think these are too eggy. If you ever decide to give soufflés another try, this might be a good place to start.
Our family tradition has always been chocolate covered strawberries for Valentine’s Day dessert. I am going to make these, as well. I think it would be fun to have a new tradition.
It’s so do-able since they can be made ahead. Love and Happy Valentine’s Day to all!
I feel the same way about Valentine’s Day. Too much hype and unrealistic expectations… But it is fun to have an excuse to bake something special and I’m always ready for that! My resident chocolate lover would adore these lush souffles. The caramel sauce is a must!
Thanks Deb!
I love these souffles – but even more – I love the woman creating them !
Ahhh, thanks Hun!
Just made these tonight. They came out beautifully-high and poofy- and tasted fabulous. Thank you for an easy and delicious dessert with a real ‘wow’ factor!
So glad you liked the soufflés!
Valentine’s Day is so commercialized, that I love the idea of baking treats for loves ones, but only that!
I was listening to an Alton Brown podcast and he was talking about souffles which made me ache to try baking them myself. Your souffles look so beautiful! I am saving this recipe for the near future. 🙂