15 February 2012
Individual Chocolate Soufflés for two!
Valentine's Day is over. Did you survive? Whether you have a valentine or not; whether you got mushy and romantic or bitter and cynical - I hope you at least ate some chocolate.
Me and bf had a great night. We stayed in and had a lovely meal without having to dodge wedding proposals at the table next to us. Because there was no table next to us. There was only us, dining slowly, for hours on end. It was kind of perfect.
Once we finished our meal proper, we made dessert. That's we, as in, we made dessert together, the pair of us. It was easy. It was delicious. And it was SO MUCH FUN!
And yes, those are heart-shaped ramekins. Cue eyerolls right about now.
I know it's late for Valentine's Day. But maybe you're waiting for the weekend to celebrate? If so, consider making these soufflés for you and your love. Even make them together. Steal a kiss while they're in the oven. Definitely do that.
Rich Chocolate Soufflés
Recipe by Gordon Ramsay
This recipe actually makes 3 soufflés, which is really perfect. After all, who wouldn't like a bit with coffee in the morning?
10 g unsalted butter for greasing dishes
10 g cornflour
100 ml whole milk
100 g dark chocolate 70% cocoa solids, chopped
2 egg yolks
Egg white mixture:
3 egg whites
75 g caster sugar
Preheat oven to 180°C/gas 4/350°F
Coat 3 small-medium ramekins (8cm in width, 4-5cm in height) with the softened butter & set aside.
Make the crème pâtissière:
Slake the cornflour with a little of the milk, then gradually add the rest of the milk until you have a smooth mixture. Pour into a small saucepan, and slowly bring to the boil, stirring continuously. Boil for 30 seconds then off the heat, add the chocolate and whisk until smooth. Beat in the egg yolks until smooth before transferring to a bowl to cool.
Make the egg white mixture:
With an electric mixer, beat the egg whites to soft peaks. Gradually start to add in the sugar, whisking well in between each addition. Once all the sugar has been added, continue to whisk until you have a thick and glossy mixture.
Add one third of the egg whites into the chocolate mixture and mix well. Now add in the remaining egg white and gently fold into the mix. Do not over work the mixture as it will become too hard and stiff.
Divide the mixture between the ramekins, filling each completely full. Bake for 6-15 minutes, depending on the size of your ramekins. The souffles are done when they are well risen and have a slightly wobbly centre. Serve with pouring cream, custard, or vanilla ice cream.