The story behind us deciding on making chocolate soufflé was that we had some spare time on our hands with some whipped cream that was about to expire as well as some leftover chocolate from making peppermint bark. Although only the latter was somewhat related to soufflé, we decided to tackle this baking challenge for the first time today.
We decided on our own rendition of chocolate soufflé inspired by the recipe presented in The Best Recipe.
- 2 1/2 tbsp salted butter
- 2 1/2 tbsp sugar
- 4 oz bittersweet chocolate
- 1/4 tsp vanilla extract
- 3 large egg yolks
- 4 large egg whites
- 1/8 tsp of cream of tartar
- 1/2 tsp of coffee powder
- 1/2 tsp of water
It really was a hit or a miss in our family. My dad and I loved it while Lisa and my mom did not enjoy it as much. My mom suggested to remove the coffee from the recipe as it steals away from the deep chocolate flavors. For Lisa’s opinion, since she is not a too large a fan of completely chocolate desserts, she felt a different flavor of soufflé would have left her more satisfied with the results.
One thing we learned was that it is more difficult bake this dessert in a conventional, toaster oven as you have to be careful not to burn the tops of our soufflé. Once it does burn, the elevated portion of the soufflé will resemble a bitter, burnt muffintop.
All in all, it was a nice baking experience where we learned about making soufflés, and I got to use up the rest of my leftover chocolate. 🙂