Dark Chocolate Souffle for Valentines day
Love is in the air!! Its Valentines day tomorrow and there is no better love than the love of food. They say the way to the heart is through the stomach and desserts are what you need to show a little love. If you are planning to wine and dine at home with your loved ones then its the perfect oppurtunity to whip up this decadent and airy dark Chocolate souffle for your dessert.
As luck would have it this year also my Valentine, my better half is as usual out in the seas, guarding the nation. Chocolate desserts are his favourite and hit with my girls too. Planning to treat my girls with this Valentine dessert and also sending them as an entry to the 79th Foodie Monday Bloghop for the theme Valentine special.
Ingredients
- 2 or 1/4 oz C dark chocolate ,chopped fine
- 3 tbsps Butter
- 1 Egg yolk
- 1/2 tsp Vanilla Extract
- a pinch salt of
- 2 Egg whites
- 1/4 Cup sugar , powdered
- a pinch cream of tartar of
- or
- 1/2 tsp white vinegar
- For Coating
- 2 tsps Sugar
- 1 tbsp butter melted
- 3 - 4 Strawberries for garnish
Servings: portion
Instructions
- Preheat the oven to 200 deg C.
- Brush melted butter in 2 ramekins and coat each ramekin with granulated sugar and keep it aside in the fridge.
- Melt the chocolate and butter in a bowl in a microwave safe bowl for 30 secs and whisk to combine.
- Add the egg yolk, vanilla and salt and whisk to incorporate.
- Place egg whites in a bowl and whip it with a hand mixer till foamy. Now add the cream of tartar or vinegar and whip till opaque.
- Now gradually add the 1/4 cup sugar and beat till glossy and stiff peaks are formed.
- Add a dollop of the egg whites to the chocolate mixture and fold gently. Add the rest of the egg whites and fold carefully so as not to overmix and deflate the egg whites.
- Remove the ramekins from the fridge and using a spoon dollop the mixture into each ramekin all the way to the top, smooth off with a spatula to have a flat top.
- Place the ramekins on a cookie tray and bake at 200 deg C for 13-15 minutes until the souffles have risen and top browned.
- Remove from oven, dust with powdered sugar, garnish with strawberries and serve.
Recipe Notes
Notes
- Use a 8 oz or 1 Cup size ramekin for this recipe.
- Dont skip the sugar coating, this gives the egg mixture something to cling to as it rises in the oven and it also gives a sweet crunch to the souffle after its baked.
- Make sure egg whites are in room temperature before you sart whipping it. Cream of tartar or vinegar helps the egg white to become stiff quickly.Both are optional ingredients and the whites can become stiff without its use but you have to whip a little longer to attain results.
- You can serve whipped cream with the souffle, make a small crater in the centre of the baked souffle with a spoon and serve a dollop of whipped cream inside.
- Its best to serve the souffle hot,straight from the oven as it sinks as it grows cold.. Make the chocolate mix 1 hour before you plan to serve and keep aside. Just before the dinner finishes , whip the egg whites, mix and bake it and serve the dessert hot and well risen.
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Beautiful pics and tasty treat… sash even I have the same set of spoons
Saswati such a lovely treat for the girls.Am sure your hubby feels your love across the ocean. I tried souffle once and it was a disaster so have never tried it again. Like the tips you’ve given.
Lovely share Saswati. Beautiful presentation 👌👌
Soufflé looks so perfect 👌🏻
You have beautifully put across the love you felt for your hubby and kids through these clicks.
Beautiful treat for the Angels Sash! Am sure BiplabDa will feel your love from far away. Happy Valentines Day to you and both your beautiful Angels!
dark Chocolate souffle looks so tempting. Love the beautiful heart on it.