Chocolate Soufflés

This is definitely the most challenging recipe in Veggie Teens but they taste amazing and the techniques are fun to learn! These are the perfect dessert after a fancy dinner. We use heart-shaped ramekins to make them extra special on Valentine's Day!

Culinary Techniques

There are several important techniques you need to know for these soufflés to turn out right.

• Tempering - Prevent the egg yolks from scrambling when you add them to the warm chocolate by stirring a small amount of the warm chocolate into the eggs to bring the temperature of the eggs up gradually.
• To whip egg whites to the proper consistency, be sure to use a very clean bowl; any fat or oil (for example, egg yolk) will prevent the egg whites from peaking. The egg whites will go through various stages: foamy > fluffy > stiff glossy peaks. Stop there or they will break down again.
• Keep the mixture fluffy by first gently stirring 1/4 of the whipped egg white mixture into chocolate mixture. Gently fold remaining egg white mixture into the chocolate: carefully turn a spatula-full over gently to "fold" the ingredients together without losing the whipped air.

Chocolate Soufflé Recipe

Serves 4

Ingredients

Cooking spray
½ cup sugar, divided (1 tablespoon, 4 tablespoons, 3 tablespoons)
¼ cup cocoa powder
1 tablespoon all-purpose flour
Pinch of salt
¼ cup skim milk
½ teaspoon vanilla extract
2 large egg yolks
2 large egg whites
1/8 teaspoon cream of tartar
2 ounces bittersweet chocolate, finely chopped
Optional garnish: Fresh berries, whipped cream, vanilla ice cream, créme fraiche

Directions

1. Preheat oven to 350°F.
2. Coat 4 (4-ounce) ramekins with cooking spray then sprinkle with 1 tablespoon of the sugar.
3. Combine 4 tablespoons sugar, cocoa, flour, and salt in a small saucepan.
4. Gradually add milk to the saucepan while whisking until blended.
5. Bring to a boil over medium heat and cook until thick, stirring constantly (about 3 minutes).
6. Remove from heat and let cool for 3 minutes.
7. Temper the egg yolks by adding a small amount of the warm chocolate and stirring (this helps prevent the eggs from scrambling when added to the chocolate).
8. Gradually stir egg yolks into the chocolate mixture.
9. Add vanilla.
10. Spoon chocolate mixture into a large bowl and allow to cool.
11. Place egg whites in a large, very clean bowl. Beat with a mixer on high until foamy.
12. Gradually add remaining sugar (3 tablespoons) and cream of tartar, beating mixture until stiff, glossy peaks form.
13. Gently stir one-fourth of egg white mixture into chocolate mixture.
14. Gently fold in remaining egg white mixture.
15. Fold in the chopped chocolate.
16. Spoon into prepared ramekins and bake at 350°F for 20 minutes or until puffy and set.
17. Sprinkle soufflé with powdered sugar and serve with fresh berries. Also great with vanilla ice cream.