A souffle is just a flavoured base folded together with egg whites beaten to stiff peaks with a little sugar. The base can be any flavour you like.. I have tried out the chocolate one and this recipe is very easy and foolproof :) Just remember... the souffle rises when you bake and would deflate any instant it is out of the oven. So serve the dessert immediately (though...I have had it cold and flat..and...it tasted really good:)
....the perfect chocolate souffle....
Pour the half-and-half into a saucepan and heat over medium high heat until bubbles begin to form around the edge of the pan. Remove from the heat and make a ganache by adding the chopped chocolate. Stir well until combined and all of the chocolate has melted.
Make a double-boiler by setting a large mixing bowl over a pot of boiling water. Place the ganache in the mixing bowl, add the cocoa powder and water, and whisk until very hot. Remove from the heat and set aside.
Place the egg whites (with a pinch of salt) in a large mixing bowl and whip on medium speed until foamy. Increase the mixer speed to medium-high and make a French meringue by adding the sugar 1 tablespoon at a time and whipping the whites to soft but not dry peaks. Do not over whip the egg whites! You can tell the egg whites are over whipped if they start to separate and resemble scrambled eggs.
Use a rubber spatula to gently fold about half the meringue into the warm chocolate mixture. Then fold the chocolate mixture into the remaining meringue, being careful not to deflate the batter. The soufflé mixture should be homogeneous in colour, but if you still see streaks of meringue in the batter, that’s okay.
Use a large spoon to gently place the soufflé mixture in the buttered and sugared mold. Fill to about 1 inch below the rim of the mold. Run your thumb around the rim to remove the excess butter and sugar.
Bake until the soufflé has risen to about 1 1/2 half-inch over the rim and starts to brown on top, about 12 minutes. Remove from the oven and dust the top with powdered sugar. Serve immediately.
Notes: It is very important to take care the beaters or whisk and the vessel you are using to whisk the eggs into a meringue are clean, grease free and dry. There should not be even a speck of egg yolk in the picture or your eggs might not peak. If any of the yolk fall in to the whites, remove it immediately with the egg shell.
....the perfect chocolate souffle....
- 1/3 cup cream or half-and-half
- 3 ounces your favourite bittersweet chocolate, chopped
- 1/2 cup unsweetened cocoa powder
- 1/3 cup water
- 8 large egg whites
- 1/2 cup granulated sugar
- Powdered sugar for dusting
Pour the half-and-half into a saucepan and heat over medium high heat until bubbles begin to form around the edge of the pan. Remove from the heat and make a ganache by adding the chopped chocolate. Stir well until combined and all of the chocolate has melted.
Make a double-boiler by setting a large mixing bowl over a pot of boiling water. Place the ganache in the mixing bowl, add the cocoa powder and water, and whisk until very hot. Remove from the heat and set aside.
Place the egg whites (with a pinch of salt) in a large mixing bowl and whip on medium speed until foamy. Increase the mixer speed to medium-high and make a French meringue by adding the sugar 1 tablespoon at a time and whipping the whites to soft but not dry peaks. Do not over whip the egg whites! You can tell the egg whites are over whipped if they start to separate and resemble scrambled eggs.
Use a rubber spatula to gently fold about half the meringue into the warm chocolate mixture. Then fold the chocolate mixture into the remaining meringue, being careful not to deflate the batter. The soufflé mixture should be homogeneous in colour, but if you still see streaks of meringue in the batter, that’s okay.
Use a large spoon to gently place the soufflé mixture in the buttered and sugared mold. Fill to about 1 inch below the rim of the mold. Run your thumb around the rim to remove the excess butter and sugar.
Bake until the soufflé has risen to about 1 1/2 half-inch over the rim and starts to brown on top, about 12 minutes. Remove from the oven and dust the top with powdered sugar. Serve immediately.
Notes: It is very important to take care the beaters or whisk and the vessel you are using to whisk the eggs into a meringue are clean, grease free and dry. There should not be even a speck of egg yolk in the picture or your eggs might not peak. If any of the yolk fall in to the whites, remove it immediately with the egg shell.
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