Today is National Soufflé Day and I celebrated early by making chocolate soufflé using a recipe from Valrhona’s cookbook, Chocolate Master Class: Essential Recipes and Techniques. A close friend gave me this book several years ago and it has really upped my dessert game. If you’re interested in baking, I highly recommend it. Seriously, sometimes I sit on the couch looking through it even when I don’t want to make anything. I’m not kidding.
I also made some creme anglaise to accompany the soufflé. While I was perusing soufflé recipes for inspiration, I learned that soufflé can be served with sweet cream. Just poke a hole in the top of the soufflé with the tip of your spoon and pour in a little cream (or kahlúa, or custard, or whatever you prefer). This method of eating soufflé was new to me, so I decided to try it (although this soufflé can easily stand on its own!).
1 cup cream
1/2 cup milk
1/4 cup sugar
6 egg yolks
2 tsp vanilla (remember, vanilla paste is superior to vanilla extract)
Put all ingredients in a small pot and whisk continuously over medium heat until it thickens. Pour the mixture through a sieve. Serve warm or cool.
5 ½ oz dark chocolate
4 eggs, seperated
1/2 cup sugar
1 heaped teaspoon cocoa powder
1 heaped teaspoon cornstarch
3/4 cup whipping cream
Melt the chocolate in a bain-marie. Whisk the cornstarch, cocoa powder and cream together in a saucepan and slowly bring to a boil, stirring constantly. Pour the hot cream over the chocolate a little at a time while mixing them together. Add the egg yolks, mixing energetically until combined.
Whisk the egg whites, slowly adding the sugar, until stiff peaks form. Fold the egg whites and chocolate mixture together.
Fill ramekins to the top. Bake at 425º for 10-12 minutes depending on how much molten chocolate you want inside. Serve immediately.
My family and I ate these while watching the Oscars (that moment at the end was so crazy!!). I’ll let you guess how good they tasted…