March: Chocolate Souffle

Ah Chocolate Souffle! The delicate cloud of fluff that should only be attempted in a serene setting of peace, quiet and tranquility to achieve ultimate perfection. Or so I always thought, and that scared me away from ever attempting the dish until now. Even without kids my house is not a peaceful, quiet, tranquil place. There are dogs chasing cats, cats chasing dogs, dogs barking through the window at deer, and TV blaring to drown out the cat and dog escapades. So I sent up a little prayer when I put it in the oven to please let this batter be strong enough to withstand the sounds of life echoing through these walls. I do admit to keeping the oven light on and checking it constantly, but I had nothing to fear.

We used the recipe found here: https://www.epicurious.com/recipes/food/views/chocolate-souffle-106173

All you need are chocolate, eggs, butter, sugar and a topping of your choice. Recipe calls for bittersweet chocolate and it was good, but very intense. Cool whip to top mine and whipped cream for Eric helped to cut the intensity of the chocolate, but a cup of coffee and a sauce would have made the experience more enjoyable. Maybe raspberry or cherry? Or something made with an orange liqueur would be nice. Next time I will also use a lighter chocolate to mellow it out.

Making the souffle was so easy, the hardest thing was finding the correct size souffle pan. Recipe calls for 5.5-6 cup. I had a 10 cup pan. Not wanting to make one that large for two people, I went on a mini-quest. Found a 4 cup and a 2 cup so I went ahead and split the batter up. It didn’t rise as dramatically as the picture on the web site but it did rise so I was happy.

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I’d say this one is pretty close, my batter looks fluffier, however his end product looks more souffle-ish. I’m giving the win to myself because it’s my birthday month! Come back next month to find out what we make next!