New Years Eve Chocolate Souffles
People often ask me what is my favorite dessert or baked good. Well folks, this is it! The classic chocolate souffle. Followed in a close second place by the Pavlova, whose recipe I will share on another day. I can take zero credit for this recipe. It is straight from Alice Medrich’s excellent book, ‘Bittersweet’ (out of print). It’s perfect as is, and requires no adjustments of my own.
The best part is you can make the entire mix up to 2 days ahead and keep it in the fridge. When you’re ready to serve, bake for 15 minutes and they come out perfect every time! However, the old saying that, “ a souffle waits for no one” is true. When they’re puffed and gorgeous serve them immediately or they will begin to deflate. Use the best chocolate you can find here as this simple recipe will really highlight the flavor. Finish with a light dusting of powered sugar.
I make these for my family every year on New Years Eve. They’re one of the traditions we look forward to most. I hope you will enjoy these as much as we do!
Yields 8, 6oz souffle ramekins
Ingredients
2 TB Sugar for the Ramekins
8 oz Bittersweet 70% Chocolate, finely chopped
1 TB Unsalted Butter
1/3 cup Milk
3 large eggs, separated, at room temperature
1 large egg white, at room temperature
1/8 tsp cream of tartar
1/3 cup white sugar
Method
Butter the ramekins and sprinkle with sugar to coat.
Place the chocolate, butter, and milk in a large heatproof bowl over a pan of simmering water. Stir until the chocolate is melted and the mixture is smooth. Remove bowl from the water bath and whisk in the egg yolks. Don’t worry if the mixture stiffens slightly or is less than perfectly smooth at this point Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg white and cream of tartar until soft peaks form. Gradually sprinkle in the 1/3 cup of sugar and beat at high speed until whites are stiff but not dry. Fold 1/4 of the egg white mixture into the chocolate mixture to lighten it, then fold in the remaining egg whites.
Divide mixture evenly among the prepared ramekins, filling each 3/4 full. The souffles can be prepared up to this point, covered and refrigerated, for up to 2 days. Bake directly from the refrigerator.
When ready to bake, preheat the oven to 375F degrees. Place the souffles on a sheet pan. Bake until they rise and crack on the top. Use your oven light to look at the souffles during baking. Avoid the temptation to open the oven door during baking which can cause the souffles to fall.
When done, the souffles should be puffed and set on the top. To test you can quickly insert a wooden skewer into one to test for crumb. You want the interior to be a little liquid with some cake crumbs attached to the tester. Serve immediately.
