There's dessert and then there's DESSERT, souffle falls into the latter category. The magic of eggs and sugar whipped and folded together to create a puffy dessert that must be served immediately. Fun to make, serve and especially to eat. Thanks to Susan of She’s Becoming DoughMessTic for choosing this recipe. You can find the recipe for the chocolate souffle on her website.
Souffle's are amazingly easy to make. Some people find them nerve-wrecking, but as long as your ingredients are room temp, and you can whip your whites properly; it's a piece of cake (or souffle in this case). The only change I made to the recipe was I halved it because I was making it for two. I also added a pinch of salt to the egg whites and reduced the overall sugar by 1 tablespoon to bring out the chocolate flavor.
(Souffles as soon as they came out of the oven)
The souffles were just lovely. Airy and very chocolaty. Joe liked them so much he ate two! We pair the souffle with Schweiger Port VII which was perfect with the souffles.
For dinner that night we made a simple risotto with just a bit of finely chopped asparagus topped with an asparagus bacon garnish and buttery seared scallops. We paired our risotto with Patrick Bouland Chiroubles 2006, which was a perfect wine for this dish. Though most people wouldn't pair a red wine with a scallop dish we chose it because it was a nice light Beaujolais. We prefer reds to whites in general, so we frequently drink Beaujolais with meals that are more white friendly. As far as meals go, our scallop risotto and chocolate souffle night will go down as one of the top 10 meals of 2009.
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12 comments on "TWD Chocolate Souffle"
This looks perfect. I also love the look of your meal in the last photo.
First of all...those scallops are calling my name! Fantastic. And I love the bacon wrapped asparagus. Looks like a great meal with a terrific dessert! Great job.
Your meal has me drooling- sounds perfect!
Love your souffles! :) They look divine!
Wow.... absolutely perfect. Including the meal! What a great dessert to top off a menu like that. They turned out wonderfully - and tasted great too, don't you think?
Beautiful souffles! Good call reducing the sugar, I found these a tad sweet (but I still loved them).
Holy cow, not only do your souffles look stunning, but your dinner looks fabulous! My mouth is watering... =)
Your souffles look perfect! Mine not so much, glad to see your success.
Gorgeous souffles and the scallops looked wonderful, too. I pair some red wines with "white wine food" too - and white wines with "red wine food." I think it's more a matter of the specific food and the specific wine than what color they are. And I WISH I'd thought of port with the souffles last night - great idea!
Beautiful rise on the souffle. Looks delicious.
And with scallops. sounds like a perfect meal.
That first picture is stunning.
Now about those scallops. Did you just saute them in a little butter? I just bought some from Costco so I'm ready to experiment
great looking souffles! Awesome job.
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