Wow! What a great recipe for these chocolate souffles with a warm fudge sauce , when I was looking for desserts recipes to share I was really impressed with the way these souffles look and with that fudge sauce how delicious, a really delightful recipe to make for that dinner party where I think your guests will be more than pleased with your skills
A great dessert to make for to celebrate National Chocolate Souffle Day
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This recipe received the highest rating in the Cooking Light Test Kitchens and has the bonus of being a make-ahead recipe. You can prepare the ingredients ahead, spoon the batter into soufflé dishes, cover, and freeze until you’re ready to cook them. They can go straight from the freezer to the oven.
These chocolate soufflés are an uber-decadent dessert and the perfect finishing touch to dinner parties or a quiet romantic dinner.
Yield:6 servings (serving size: 1 soufflé and about 2 tablespoons sauce)
SOUFFLE:
Cooking spray
1/2 cup plus 2 tablespoons sugar, divided
3 tablespoons all-purpose flour
3 tablespoons unsweetened cocoa
1/8 teaspoon salt
1 1/4 cups fat-free milk
3 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
1 large egg yolk
6 large egg whites
SAUCE:
1 tablespoon butter
1/3 cup sugar
2 tablespoons unsweetened cocoa
1 tablespoon all-purpose flour
1/2 cup fat-free milk
1/2 ounce bittersweet chocolate, chopped
February 28 th
National Chocolate Souffle Day
Five things you should know about
Chocolate Souffle
- Supposedly, the first recipe for soufflé appeared in Vincent La Chapelle’s Le Cuisinier Moderne (1742).
- The word soufflé first appeared in English in Louis Ude’s The French Cook, 1813.
- By 1845 was so commonly accepted that in Eliza Acton’s Modern Cookery (1845) a recipe for soufflé was included as just another recipe.
- Due to soufflés’ tendency to collapse quickly upon removal from the oven, the media frequently depicts the dessert in sitcoms, cartoons, children’s programs and movies as a source of humor.
- Another kind of dish entirely is soufflé potatoes, which are puffed-up sautéed potato slices, traditionally served with a chateaubriand steak.
Original recipe source:myrecipes.com
