Monday, February 13, 2012

Homemade Chocolate Souffles for Valentine's Day

Sometimes going out to dinner doesn’t live up to ones expectations, leaving everyone involved in the affair, pissed off. With Valentine’s Day arriving tomorrow, we hope that everyone has made the proper plans to pull off a fly evening without being bombarded by BS ads to buy flowers and the old school standbyes that people with no style are forced to purchase for their loved ones.
Now back to the matter at hand, ever been to a restaurant and had their chocolate soufflĂ© and thought to yourself “could I do this at home?” Well now you can and if you are the type who takes matters into their own hands, then you will most likely be making dinner at home, followed by an amazing dessert and whatever else you have in mind.
This recipe is one we actually picked up in Culinary School and with a bit of knowhow simplified it down to a recipe that takes not much time at all, leaving you to have plenty of time to really get your Valentine’s Day in action.
(click read more for the entire recipe)
7 oz finely chopped bittersweet or semisweet chocolate
4 TBS unsalted butter, plus for preparing the molds
1 ½ tsp pure vanilla extract
3 large egg yolks
3 TBS warm water
½ cup sugar, plus 2 TBS
8 large egg whites, room temperature
½ tsp fresh lemon juice
Confectioners' sugar for garnish

Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar.
Put the prepared ramekins in the freezer. (This can be done a day ahead.)

Set an oven rack in lower third of the oven and preheat to 400 degrees F.
Put the chocolate and butter in a medium heatproof bowl.
Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water.
Stir the chocolate occasionally until melted and smooth.
Remove from heat and stir in vanilla extract. Set aside.
Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy.
Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture.
(Rinse the bowl well, if using for beating the egg whites.)

Remove prepared ramekins from freezer.
Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice.
Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high.
Beat until the whites hold a stiff but not dry peak.
Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended.
Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. 
(Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)
Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes.
Remove from oven, dust with confectioners' sugar and serve immediately.

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