The perfect pairing … Valentine’s Day and Chocolate! How about a quick and easy chocolate souffle to celebrate this special day with someone sweet? Last week when my daughter Bridget had us over for homemade pasta, she topped off the meal with chocolate souffle … which inspired me to make some myself.
These delicate souffles have a lightly crisp top crust with a rich and creamy interior.
Not too cake-like, but just right.
Valentine’s Chocolate Souffle
2 tablespoons sugar (separated)
1/4 cup semi-sweet chocolate chips
1 tablespoon milk
1 egg yolk
1 tablespoon all-purpose flour
2 egg whites
1/4 teaspoon cream of tartar
Preheat oven to 400-degrees. Spray four 4-oz ramekins with nonstick spray. Sprinkle 1 teaspoon of the sugar into one of the ramekins, rotating the cup to coat the bottom and side with sugar. Pour excess into the next cup and repeat until all cups have been coated. Place sugared ramekins into refrigerator until ready to use.
Place semi-sweet chocolate chips and milk in medium microwaveable bowl. Microwave for 30 seconds, stirring at 10-second intervals until the chocolate is melted smooth. Whisk in 1 tablespoon sugar, the egg yolk and flour until blended and smooth. Set aside for about 6 minutes, until cooled.
Beat the egg whites and cream of tartar in a medium bowl with an electric mixer on medium speed until soft peaks form, about 2 minutes. Sprinkle with 2 teaspoons of sugar and beat until soft, glossy peaks form, about 2 minutes more. Gently fold the whipped egg whites into the chocolate mixture.
Spoon the chocolate mixture into the sugared ramekins. Place the filled cups onto a small baking sheet and place in preheated oven. Bake until puffed, about 12 to 15 minutes. Sprinkle with powdered sugar if desired, and serve immediately.