Valentine’s Day is an opinionated holiday. Some people love it, other people aren’t so fond of it. Whether you are spending your holiday with the one you love, or trying to ignore the isle at Wal-Mart with the massive amounts of frilly hearts and outrageously large teddy bears, one thing is for certain; Valentine’s is a wonderful excuse to eat chocolate! I like this recipe because it’s simple and fairly quick to make, yet it’s a fancier alternative to your average cupcake or cookie. Enjoy!
Chocolate Espresso Soufflé
- Butter to coat baking dish
- 1/2 cup sugar divided
- 3 Tbs. espresso or strongly brewed coffee
- 5 oz. bittersweet chocolate, chopped
- 4 egg yolks
- 6 egg whites
- Preheat oven to 400˚F. Thoroughly butter a 2 quart souffle dish or 6 (8oz.) ramekins and sprinkle with 1/4 cup sugar.
- Combine espresso and chocolate in a glass bowl. Microwave about one minute; stir until chocolate melts.
- Beat egg yolks into chocolate mixture.
- Beat egg whites in a separate bowl with a mixer until frothy. Gradually add remaining 1/4 cup of sugar, beating until soft peaks form.
- Stir about 1 cup egg white mixture into chocolate mixture. Fold remaining egg white mixture into chocolate mixture.
- Spoon into the prepared dish. Place on baking sheet 30-40 minutes (souffle dish) or 20-25 minutes (ramekins), until soufflé rises. Serve immediately. Serves 6.