Fabrizio Souffle linkValentine’s Day is the perfect excuse to indulge in chocolate. Instead of giving a traditional heart-shaped box of chocolates, show your love by baking this rich, and sinfully decadent dessert – it’s the perfect ending to a romantic dinner at home.

Don’t be intimidated by what you may have read or heard about making souffle – it is easier to make than you think and Chef Fabrizio’s recipe is just five easy steps to success! In the words of Julia Child…..

“If you have never made a soufflé before, you may feel that the dramatic rise of a soufflé is depended on skills or a magical touch that is beyond you. But you needn’t hold your breath worrying about what is happening behind the oven door – remember that souffler means “to blow” or “to puff.” When you have made your soufflé mixture properly, it will rise automatically.”
Julia Child – Julia and Jacques Cooking at Home

Makes 6 servings
8 oz. semi-sweet chocolate
7 tablespoons water
¼ cup butter
4 egg yolks
¼ cup granulated sugar
10 egg whites

1. Preheat oven to 400°F. Lightly butter and sugar 6 Individual soufflé molds.
2. Melt the chocolate in a double boiler with the water. Remove from heat & stir in butter, cool to room temperature.
3. Whisk the egg yolks and sugar together until they are a light lemon yellow color. Then add to chocolate.
4. Beat egg whites until stiff peaks form. Stir a ⅓ of the egg whites into the chocolate mixture. Then gently fold chocolate mixture into egg whites.
5. Divide batter evenly among the molds and bake for 10 minutes. Sprinkle with powdered sugar and serve immediately. (If desired place heavy cream in center of soufflé before serving).


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