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Bittersweet Chocolate Soufflé

Recipe By Chef Owen May with Michelle May, M.D.

One of the questions I’m most frequently asked is, what do you eat now? The answer is easy – everything! I call myself a “foodie” because I really love the whole experience of cooking, trying new foods and new restaurants, sharing meals with my friends and family, and yes, eating. Lucky for me, my husband Owen is a chef!

One of my favorite foods is chocolate. It used to be a real problem for me but now it is simply one of my life’s many pleasures. Try this great recipe for Bitter-Sweet Chocolate Soufflés. It has more steps than most of the recipes we’ll give you – but the elegant presentation and fantastic flavors are well worth it!

Chef Notes

Although soufflés seem fancy, by knowing a couple of simple tips you’ll get great results every time. To separate the eggs, tap the egg on a flat surface; gently separate the two halves, allowing the egg whites to fall into a clean bowl with no fat or grease on it. “Pour” the yolk from one shell to the other to separate the rest of the egg white. Be careful not to get any egg yolk into the egg white.

Using a mixer, make sure the egg whites form nice peaks. Stop mixing when the stiff peaks form or you’ll “break” them and the egg whites will start to liquefy again.

To keep the egg whites fluffy, fold the chocolate in by picking up the mixture and gently turning it over; don’t over mix or you’ll lose the air.

An ice cream scoop works well for filling the soufflé cups.

Health Notes

Chocolate may have some health benefits due to the anti-oxidants and positive effects on your brain chemistry. Those benefits come from the cocoa itself so these soufflés emphasize those ingredients.

Number of Servings: 4

Ingredients

Cooking spray
1/2  cup sugar, divided
1/4  cup cocoa powder
1  tablespoon all-purpose flour
Pinch of salt
1/4  cup skim milk
1/2  teaspoon vanilla extract
2  large egg yolks
2  large egg whites
1/8  teaspoon cream of tartar
2  ounces bittersweet chocolate, finely chopped

Directions

  1. Preheat oven to 350°F.
  2. Coat 4 (4-ounce) ramekins with cooking spray then sprinkle with 1 tablespoon of the sugar.
  3. Combine 4 tablespoons sugar, cocoa, flour, and salt in a small saucepan. Gradually add milk while whisking until blended.
  4. Bring to a boil over medium heat and cook until thick while stirring constantly (about 3 minutes).
  5. Remove from heat and let cool for 3 minutes.
  6. Gradually stir in egg yolks and vanilla.
  7. Spoon chocolate mixture into a large bowl and allow to cool.
  8. Place egg whites in a large very clean bowl. Beat with a mixer on high until foamy.
  9. Gradually add remaining sugar (3 tablespoons) and cream of tartar, beating mixture until stiff peaks form.
  10. Gently stir one-fourth of egg white mixture into chocolate mixture.
  11. Gently fold in remaining egg white mixture and the chopped chocolate.
  12. Spoon into prepared ramekins.
  13. Bake at 350°F for 15 minutes or until puffy and set.
  14. Serving ideas: Sprinkle with powdered sugar or add a dollop of fresh whipped cream. Alternatively, make a simple sauce by placing ½ cup of washed berries (strawberries, blackberries, or raspberries all work well) in a blender and puree. Add a small amount of water if it is too thick. You can also add a little sugar to taste if needed. Decorate your dessert plates by scattering a few fresh berries and drizzling the sauce around the ramekin before serving.