How to Make Chocolate Souffle

One of the yummiest and most indulgent desserts you have probably encountered is the souffle - a fluffly, lightweight baked dessert concocted from egg yolks (the yellow part) and whisked egg whites (the protein). These can be combined with any number of other ingredients to give it flavor. The term "souffle" comes from the French verb souffler, which actually means "to blow up" something - crazy, but delicious nonetheless! Similar to custard, but with a frivolous side if you will. Your average souffle is made from two main components - a flavored cream sauce as the base, and beaten egg whites. Make no mistake - this is a highly sugary dish, but worth every calorie! The souffle has traditionally managed to earn the reputation of a hard dish to nail perfectly, but if to be honest and optimistic - we think anyone can get it right, so don't be afraid to try this one at home. This recipe is primarily based on dark chocolate and its flavor depends on the chocolate you select, so be sure to use the best quality dark chocolate available.

Here is a list of ingredients for you souffle novices to try: *1 ounce (30 mL) of rich, heavy cream (or use milk as shown in this video recipe) *4 oz. (115 grams) 70% cacao dark chocolate *1/2 tablespoon (7 grams) of butter *2 large eggs (separated into whites and yolks, of course) *a dash of cream of tartar *1/6 cup (35 grams) of sugar

1. Prepare two 6 ounce soufflé ramekins by applying a layer of cold butter to the interior of the ramekins. Using your fingers, apply thin coat of butter to all parts of the ramekin, including the sides and bottom. Pour some granulated sugar into the ramekin and shake in order to coat the area with sugar. In case you were wondering why, the butter and sugar are in the container to add flavor of the crust and assist you later on in releasing the finished soufflé from the ramekin. 2. Preheat the oven to 375°F, or 190°C. Bring a nice amount of water to a boil in a pot. Once the water boils, brign down the heat until the water barely simmers. Put a shallow metal bowl over the pot to form a double boiler. Melt the butter, cream, and chocolate in the double boiler, and be sure to keep the fire low. 3. Stir to help the mixture to melt properly. Once the chocolate has completely melted, turn off the heat altogether. 4. Whisk the two egg yolks - the yellow parts - into the chocolate. The egg whites hsoudl be kept for whisking, or beating. 5. In a separate bowl, whisk the egg whites along with the cream of tartar, until the egg whites soften and begin to form peaks. This can be done with a bit of hard work with a whisk (approx. 5 minutes) or a hand mixer with a whisk attachment. The term "soft peaks" means the foam has reached a point where the egg whites stand up when the whisk (or your finger) is lightly dipped into the foam and gently lifted out. 6. Add the sugar to the egg whites and continue to beat until you achieve stiff peaks. Add the egg whites a wee bit at a time, folding them into the chocolate mixture. Without mixing excessively, fold the remaining egg whites into the mixture. 7. Pour the mixture into the two ramekins you prepared before. You shoudl fill them at least 3/4 of the way. Your souffle is now ready to be baked. The best part of making soufflé is that it can be prepared to this point beforehand, meaning before your guests arrive, and refrigerated for up to three days. On the day you plan to serve soufflé, take it out of the fridge about 2 hours before you plan on serving them, so they can warm up a little. Enjoy!