Tuesday, September 8, 2009
Posted by BAKE-EN at 12:03 PM
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.