Chocolate Souffle

chocolatesouffle

When you hear the word souffle, what do you think of? Something tall, elegant and sinfully tasty or does it make you cringe at the thought cause it sounds fancy. I hear challenge excepted! I have been watching way to much How I Met Your Mother. 🙂

I made a triple berry souffle once to keep my kids happy during one of their school vacations last year and it didn’t seem hard. I had never made a chocolate one though. And given my love for chocolate seemed to me a little weird. I mean I LOVE chocolate. If there was a chocolate anonymous meetings I would be the spokes person.

So I knew that I had to change that. I had to make one and so I did. Plus I love using my ramekins for things other then dips! I looked at tons of different recipes trying to figure out what I should do. Again no two recipes were the same but the how you made them was close. So I took several different recipes and smashed them together into one yummy tasting chocolate souffle. 🙂

I started to have my kids taste everything as it was being made, I got responses like, “Needs more chocolate” or my favorite from my husband, “Less chocolate more vodka.” You would think that is an odd response but not in my house. I use real vanilla extract. But that is a recipe for a different day. 🙂

Chocolate Souffle

Ingredients:

  • 1/4 cup sugar, plus more for baking dish
  • 8 ounces (1 cup) semisweet chocolate chips
  • 1 teaspoon pure vanilla extract
  • 3 large egg yolks
  • 4 large egg whites
  • 1/4 teaspoon lemon juice

Directions:

  1. Preheat oven 350˚F degrees. Lightly butter or spray a 1 1/2-quart tall-sided baking dish or 4 10oz ramekins. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
  2. In a large glass bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth. Remove from heat and let cool to room temperature.
  3. Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
  4. In a large bowl, using an electric mixer or a stand mixer, beat egg whites and lemon juice on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not over beat).
  5. With a rubber spatula, gently cut fold in half of the egg white mixture. Down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined. Add in the second half and repeat.
  6. Transfer mixture to dish or ramekins, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. Do not open oven during first 25 minutes of baking. Serve immediately.

Note: The souffle will start to loose it’s height as it starts to cool off.

Serving Tip: You can dust the top with powder sugar or pop the center and fill it with either chocolate or vanilla sauce. Either way you can’t go wrong.

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Chocolate Chip Brownies

brownie

 

I have never been one to pass up chocolate, expect if it has nuts in it. I hate nuts and waiting for the brownies to come out of the oven. And how do you make an already yummy treat even better? Add more chocolate. Chocolate chips and a silky smooth mocha glaze. YUMMY!!

I blame my sweet tooth on my parents. I can ‘sneaking’ into my dad’s top dresser draw and taking his chocolate cover cherries during the holiday’s. But I would never open the box first, I waited until it was open. Or getting that chocolate bar when I went food shopping with mom.

I think I have a chocolate problem. I wonder if they have a support group for chocolate lovers?

Chocolate Chip Brownies

Ingredients:

  • 3/4 cup cocoa
  • 1/2 teaspoon baking soda
  • 2/3 cup butter, melted and divided
  • 1 cup boiling water
  • 2 cups sugar
  • 2 eggs
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup Semi-Sweet Chocolate Chips

Directions:

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan or two 8-inch square baking pans.

2. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan.

3. Bake 35 to 40 minutes for rectangular pan, 30 to 35 minutes for square pans or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Garnish with chocolate chips, if desired. Cut into squares. Makes about 24 brownies.

Glaze:

Ingredients:

  •  1 cup chocolate chips
  • 1/4 cup milk
  • 1 ts vanilla
  • 2 ts coffee

Directions:

  1. In a small sauce pan stir all ingredients together over low heat until well combined.
  2. Pour over warm brownies and let cool