Souffle

Souffle is a very popular dessert and it’s often thought of one that is particularly impressive and thus a good choice for parties or romantic occasions. Unfortunately many people also think that souffle is extremely difficult and temperamental and thus not a quick dessert or one that’s easy to make. Souffle can be a bit tricky but once you get the hang of it the basics are pretty simple and it can be easily adapted to whatever kind of souffle you make whether it be chocolate, cheese, or whatever suits your fancy. For our purposes here we’ll focus on the classic chocolate souffle just so that you can get the idea of how to work all the ingredients together down and I’ll give you some helpful tips and tricks to make sure that you know how to get it right and don’t end up getting frustrated.

The basic concept with a souffle is that you have two components: the first is your egg white mixture which should consist of a specified number of egg whites and some sugar (and sometimes a tiny bit of salt) and a mixture that will flavor your souffle. In the following recipe your flavoring mixture is a chocolate one so it’s mostly milk, chocolate, and egg yolks. You’ll make the two parts separately, mixing the components of your flavoring mixture and then beating your egg whites and then you’ll fold them together to create your souffle batter. Here’s a basic chocolate souffle recipe to get you started:

two tablespoons of butter
three tablespoons of flour
three fourths of a cup of milk
one half a cup of semisweet chocolate pieces, roughly chopped
four egg yolks
four egg whites
one half a teaspoon of vanilla
one fourth a cup of sugar

Butter the outside of a two quart souffle dish and sprinkle the sides with sugar to help keep your souffle from sticking to the sides of your dish. In a saucepan melt the butter and stir in the milk. Cook until it’s been thickened a bit and then slowly add the chocolate and stir until it’s melted, remove it from the heat and then add the egg yolks slowly and beat the mixture together. In a separate bowl beat egg whites and vanilla together until soft peaks form and then gradually add one fourth of a cup of sugar into the mixture and continue beating until the peaks are stiff. Fold a third of the egg whites into the chocolate and then fold the remaining amount in. Transfer it into your prepared dish and bake at three-hundred and fifty degrees for thirty-five to forty minutes until a toothpick coms out clean. Serve it with whipped cream or powdered sugar sprinkled on top. Serve immediately.

Souffle is a really great dessert and it doesn’t have to take longer than any other normal batch of cookies or brownies and it’s markedly more impressive and tasty so if you’re looking to tray something out of the ordinary give souffle a shot and see if it works for you!