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.

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

 

Over Flowing Chocolate Lava Cakes

Chocolate Lava Cake

Chocolate Lava Cake

Rich chocolate cake with a warm chocolate melting center with fresh whip cream on top. My mouth is watering just thinking about it. Anyone who knows me, knows I have a sweet tooth. I get it from my dad! I love chocolate, well only if it is not ruined by nuts. I have enough nuts in my family I don’t want to eat them too. LOL 🙂

Nothing beats homemade bake goods and this is so rich with chocolate it should be sinful.  These look so hard to make but are so super easy. When looking up recipes and ideas I ran across different temperatures, times, etc. There are so many different way to make these. So I combines several and came up with this. This recipe make 5 so if you don’t want to share make them when no one is around cause they will be gone.

Over Flowing Chocolate Lava Cakes

Ingredients:

  • 4 oz  Semi-sweet chocolate baking bars
  • 1/2 cup butter
  • 1 cup powdered sugar
  • 2 whole eggs
  • 2 egg yolks
  • 1/4 cup + 2 TBS flour
  • 2 ts vanilla extract

Directions:

  1. Preheat oven to 425˚F.
  2. Spray down custard cups generusly with cooking spray and dust with a little cocoa powder, place on a cookie sheet.
  3. Melt butter and chocolate in a double boiler. Whisk until smooth.

    Chocolate bar and butter melting in a double boiler.

    Chocolate bar and butter melting in a double boiler.

  4. Stir in sugar. Mix until well combined. Whisk in vanilla, eggs and egg yolks, combine completely. Add in flour.

    Sugar, eggs, vanilla, salt and flour have been added to the chocolate mixture.

    Sugar, eggs, vanilla, salt and flour have been added to the chocolate mixture.

  5. Divided chocolate mixture between the custard cups.

    Fill cups about 3/4 of the way.

    Fill cups about 3/4 of the way.

  6. Bake for 12-14 minutes until the sides are set and the center is still soft. The cakes will be done if the knife comes out clean from the edges and the center is still soft.
  7. Let stand for 1 minute before removing from cups.
  8. Invert cups on to plates and serve. <- whip cream, ice cream or strawberry sorbet would be great to have on the side of this little chocolate heavens. Or even a simple dusting of powdered sugar makes a great topping.

    Chocolate Lava Cake

    Chocolate Lava Cake

Easy Chewy Granola Bars

Chewy Granola Bar

 

A few years ago I fell in love with a granola bar and with in six months of me finding it they stopped selling it. It’s that the way it happens though. They were this perfect combination of chocolate, fruit, salty, and crunchy. I just had to find away to have them again. I have tried to make granola bars several different times, they all came out crunchy and never stuck together very well. I had to find away and one night I did. I was nervous but since they were gone in less then 48hrs I think they were a huge hit.

Chewy Granola Bars

  • 2 c oats ( I used the one minute quick cook oats, but didn’t cook them)
  • 1 c rice Krispie cereal
  • 1 c preztels, broken into pieces
  • 2/3 c light brown sugar
  • 1/3 c honey
  • 2 ts cinnamon
  • 2 TBS almond slivers
  • 1/4 c dried cranberries
  • 1/4 c butter
  • 3/4 c chocolate chips (I used a mix of semi-sweet and milk chocolate)

Directions:

  1. Line a 9×13 inch pan with parchment paper.
  2. Mix all the dry ingredients in a large bowl. Set to the side.
  3. In a small sauce pan over medium heat combine all the wet ingredients. Heat until all the sugar is completely melted.
  4. Once the sugar is completely dissolved, remove from heat and combine with the dry ingredients. Mix well.
  5. Press mixture hard and evenly into the prepared pan. Place in fridge for about 30 minutes.
  6. In a small bowl melt chocolate chips. You can use the double boiler method or the microwave heating in 10 second intervals. Once the chocolate is melted pour over the granola and spread out evenly. Place back in fridge until chocolate has set. Then cut into bars or squares. Enjoy

Better for your Peanut Butter Cup Cookies

Now in all honesty these are probably the healthiest thing I have ever made but they are amazing. It is like having a peanut butter cup without all the chocolate melting on you fingers. I think that is a plus!

I have mentioned before I hate peanuts in my chocolate, but peanut butter is a different story. This belongs in candies and cookies just like milk and honey belong in hot tea.

I needed peanuts butter chips for something a while back. What I didn’t use I put in the freezer until I needed them again. I had left over chocolate chips from the mousse I just did for Easter. What do to with all this left over goodies? Bake with them of course, and that is how I was inspired to make my peanut butter cup cookies. No candy was use but it sure taste like I had used a ton of peanut butter cups to create these yummies.

Peanut Butter Cup Cookies

Peanut Butter Cup Cookies

 

 

Peanut Butter Cup Cookies

  • 2 sticks butter, unsalted
  • 2 cups all purpose flour
  • 1/2 cups unsweetened cocoa powder
  • 1 ts salt
  • 1 ts baking soda
  • 2 ts vanilla extract
  • 3/4 cup sugar
  • 3/4 cup packed light brown sugar
  • 2 eggs
  • 9 oz mini semi sweet chocolate chips
  • 1 1/2 cups peanut butter chips

Directions:

  1. Cream together the butter and sugars. Once creamed add in eggs and vanilla. Mix until everything is mixed together.
  2. Add in cocoa powder, salt, baking soda, and flour. Turn your mixer on LOW. {Turning it on to fast will cause a poof a flour to go in the air. Trust me I have done that. :)}
  3. Gently fold in the chips.
  4. Pre-heat your oven to 375 degrees. On a parchment lined cookie sheet place the cookies 2 inches apart. Bake for 10-12 minutes or until the cookies are done. Be careful not to burn. The cookies will be done when the tops are not glossy anymore.
  5. Cool on wire rack.

Chocolate Overload- Is there a such thing?

My obsession with chocolate began a long time. I do remember getting a candy bar every Thursday evening when my mom would take my brother and I grocery shopping. I think I got my sweet tooth from my father, at least that’s who we will blame. 🙂

I love everything chocolate, unless it has nuts in it. I hate nuts! Candy, pudding, ice cream, hot fudge, cookies, you name it and I have probably had it at one point or another. A few years ago I tried mousse in a cup and hated it. It had this weird taste, like it was not real. I never had it since, well until I made it.

Once day I wanted chocolate pudding and instant just wouldn’t do. I wanted something smooth and very chocolate. Even though I had it before, I went for a mousse. Again you probably have all the ingredients in your house already. Sugar, heavy cream, eggs, and chocolate. The hardest part is waiting the hour to wait for the mousse to set up. I promise it is worth the wait.

Well this year I wanted to make my mousse for Easter for the family, but not in a huge pie. I made little tartlets. After the pie shells were cooled and ready I pipped in the mousse and topped it off with whip cream, homemade of course. Now everyone has their own little pies to enjoy and no sharing required. 🙂

Mini Chocolate Mousse Tarts

Mini Chocolate Mousse Tarts

Mini Chocolate Mousse Pies

  • 12-14 mini tart shells
  • 3 oz semi sweet chocolate
  • 2 1/2 oz dark chocolate, at least 60% cocoa
  • 14 oz heavy cream, cold
  • 3 egg whites

Instructions:

  1. Place a double boiler on medium heat and melt chocolate. Make sure to stir to even heating and not to burn the chocolate.
  2. Using a standing beat eggs until stiff peaks form.
  3. Fill a medium size bowl with ice and place a large bowl on top. Pour in the heavy cream and beat with a hand held mixer until stiff peaks form. Be careful not to over mix, if you do you will end up with butter!
  4. With the standing mixer on low speed, slowly pour the chocolate into the eggs. Mix until everything is combined.
  5. Take the chocolate mixture and add it to the whipped cream. Gently fold the two together.
  6. Once it is completely mixed together spoon into mini tart shells. Place in refrigerator for at least one hour. Top with whip cream if desired.