You read the title right. It’s Chocolate Souffle! The two words which make the entire universe happy, which turns the gloomy day into a blooming one, which makes the crying kid a happy one, which makes anyone go crazy for it. Yes! Today we are baking this Chocolate Souffle for two.
Let us rewind a bit and check out the history of Chocolate souffle. Just like most of the dessert’s origination, Souffle was born in France during the early eighteenth century. Did you know that it can be served both as sweetened dessert or savory main dish? You could see the souffle, which is puffed up. That is because the word souffler, the french word means ‘to puff’ or ‘to blow’. Egg play a vital role in making this chocolate souffle look the way it looks and tastes the way it tastes.
Dark chocolate, butter, cream of Tartar – all the happy items are used in this recipe to make your tummy feel full of feast. Chocolate souffle are for those who do not like their desserts too sweet. Something light to munch on. Delicious molten filled in the center is heavenly. This is one dessert that you will want again and again just after a bite.
Ossoro’s Dark Chocolate Melt:
Along with dark chocolate, I have used a tiny bit of Ossoro’s dark chocolate melt because a tiny bit of this essence makes a great difference to the dessert. You guys know that I have been a great fan of Ossoro’s essence and I will continue to be one. Their varieties of essence never run out. I strongly recommend everyone of you to give it a try. I know I have tempted you enough about the Chocolate Souffle. Now it is time for the recipe!
You can make the batter and reserve up to 24 hrs in the ramekins. Cover it with cling wrap and keep in fridge.
Chocolate Souffle for two
- 115 g Dark Chocolate
- 1 tbsp Butter
- 1/4 tsp Ossoro's Dark Chocolate Melt
- Pinch of Salt
- 2 Eggs
- 1/2 tsp Cream of Tartar
- 2 tbsp Sugar
- Prepare 2 ramekins (medium size) by applying butter and dust it with some sugar as if it coats on all sides.
- Melt the chocolate in a double boiler and remove it.
- Add Butter and salt.
- Add in Ossoro's Dark Chocolate Melt. Give it a mix.
- Preheat the oven to 180 C for 10 min.
- Separate the Egg whites and Yolks.
- Using an electric beater, beat the whites till frothy.
- Add in cream of tartar and beat till smooth and glossy. Reserve it.
- Once the chocolate is cooled, mix in the yolks.
- Now fold in one third of the meringue gently.
- Add in the remaining in two additions.
- Fold till no streaks of whites.
- Pour it in the prepared ramekins and flatten the top. Run your forefinger on the edges to avoid overflow.
- Bake for 10 minutes. Serve hot topped with some icing sugar or whipped cream.
I know just by reading the recipe your mouth is watering and you want to try it. Trust me, it will never disappoint you. Happy baking!