Chocolate Soufflé for Valentine’s Day

Here’s for you, little lovebirds. A chocolate soufflé for two, served in a pot. How about that to impress your Valentine? Of course, I would avoid grandma’s rusted old pot and invest in a nice little copper saucepan but look around in your kitchen cabinets, you may already have something perfect for the occasion.

I have posted a recipe for chocolate soufflé in the past but this version is a little richer (and delicious) since the egg yolks are added to the chocolate ganache. Who’s counting calories on Valentine’s day anyway?

Soufflés aren’t difficult to make but keep in mind: timing is everything. Once a soufflé has fallen there is no way to make it rise again. The only way to salvage a fallen soufflé, other than just serve it and tell your Valentine: “Too bad!” is to fill the hollow with stuff. Where do you think the word “stuff” came from, anyway? From stuffing stuff into the blop where the bump was supposed to be, that’s where. Have some vanilla ice cream or creme anglaise on the side just in case.

  • Chocolate soufflé for Valentine’s Day

    • For the chocolate soufflé:
    • 1/4 cup half-and-half (1/2 cream-1/2 milk)
    • 6 ounces bittersweet chocolate, chopped
    • 1/2 cup unsweetened cocoa powder, preferably Valhrona
    • 3 tablespoons butter, softened
    • 1/2 cup sugar + extra for the mold
    • 5 eggs
    • Pinch of salt
    • Powdered sugar for dusting
    • For the chocolate soufflé:
    • Preheat the oven to 375 degrees F. Use your fingers to coat the inside of a 4-cups pot (or four 1 1/2-cup soufflé mold) with softened butter. Fill the mold with granulated sugar so it adheres to the butter, then pour out the excess.
    • Melt the chopped chocolate and sugar in a bowl over a bain-marie. Add the half-and-half and cocoa powder. Stir until the chocolate has melted and the mixture is smooth. Set on the side to cool slightly.
    • Separate the egg yolks and egg whites. Add the yolks one by one to the chocolate ganache and stir until smooth.
    • Place the egg whites in the bowl of a mixer with the pinch of salt and whip on medium speed until foamy. Increase the mixer speed to medium-high and make a French meringue by gradually adding 2 tablespoons of sugar. Whip the whites to stiff but not dry peaks. You can tell the egg whites have been overwhipped if they start to separate and become watery.
    • Use a rubber spatula to fold about 1/4 of the meringue into the chocolate mixture to lighten. Fold the remaining meringue gently into the chocolate mixture.
    • Fill the buttered and sugared pot or ramequins with the chocolate mixture. Fill to about 1/4 inch below the rim of the mold. Run your thumb around the rim to remove the excess butter and sugar.
    • Bake until the soufflé has risen to about 1 1/2 half-inch over the rim. Cooking time will vary depending on size of the pot or ramequin. A 1-1/2 cup ramequin will take about 12 minutes to cook. A 4 cups pot will take 25 to 30 minutes. A 6 cups dish will take up to 40 minutes.  Remove from the oven and dust the top with powdered sugar.
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  • Ju (The Little Teochew)

    Love it! Been scouring for a good chocolate souffle recipe and I think I just found it! That copper saucepan … I want too. :(

  • Laurie Iseman

    Gorgeous! Thanks for the great idea.

  • Mochachocolatarita

    Oh! How gorgeous, and I like how it’s presented. Very extraordinary.
    Waw…how often do I say sweet & undirty words to Zenman.
    Happy Valentine’s Day :)

  • Jun

    Looks beautiful! Have to taste this!

  • Miriam

    Beautiful soufflé!

  • http://twitter.com/eatlivtravwrite Mardi

    Absolutely gorgeous! Love the copper pot and I live that that you gave some ideas for what to do if it flops ;-)

  • Nina

    …and there I was thinking that my chocolate tart is a showstopper. What a delightful dessert!!!
    Happy Valentine’s Day

  • Michael @ Herbivoracious.com

    That’s a beautiful presentation and photo. I got a copper 2-person paella pan as a gift that doesn’t make a ton of sense to use for paella, but I love using it as a serving bowl.

  • http://www.dishfolio.com Lacey @ dishfolio.com

    Looks great! Great photos! We’d love for you to share your recipe at dishfolio.com!

  • Rachel (S[d]OC)

    Gorgeous presentation. I have a very mundane looking souffle dish that I don’t think I have ever actually used to make souffle (although it’s nice to use for serving vegetables).

    Shouldn’ a souffle be collapsed adn filled with stuff after presentation? Just thinking of a chocolate souffle I had where the server brought it to the table then collapsed it before giving it to me, and fililng it with kahlua creme anglaise.

  • http://iwasborntocook.blogspot.com/ Melissa@IWasBornToCook

    This looks beautiful…can’t even begin to imagine how good it tastes!

  • http://colloquialcooking.com Colloquial Cook

    Hmm. Pandering to our female readership, are we?

    C’est chôli comme tout dis donc. Feel free to keep up the pandering :-)

  • http://heatherjeanli.blogspot.com hjli

    Yum, yum, yummmmmmmm.

    You still owe me a souffle when I visit NYC. ;)

  • http://kokken69.blogspot.com shirley@kokken69

    Thanks for offering contingency ideas for potential flop! I have heard that chocolate souffles are typically more challenging than other flavours…apparently something to do with how chocolate has a tendency to destabilise egg whites? Do you have similar observation?

  • http://twitter.com/frogincottage frog in the cottage

    i love your presentation !! gorgious !! needless to say chocolate soufflé is perfect for valentine’s

  • Anonymous

    Really? I haven’t heard that but it’s true that chocolate soufflés can be a little temperamental at times. I would be curious to know the reason.

  • http://www.ciaochowlinda.blogspot.com Ciao Chow Linda

    Chocolate souffle has a special place in my heart because it’s the first dessert I made for my husband when we were dating. It didn’t rise though, but my husband didn’t mind – He declared them the best “brownies” he’d ever eaten. Your presentation is lovely.

  • Oui, Chef

    What a great idea to serve such a lovely thing in its own little copper pot….just perfect. Not that you’ve ever need it, I’m sure, but nice idea to recommend a back-up plan in case the souffle falls. – S

  • http://www.flanboyanteats.com Bren

    i can’t wait to play with this recipe. I had the worst sofflé a few weeks ago. it totally fell and then the filling was entirely too sweet. I love you for this. wanna share ur copper pot. Happy V-day.

  • Z Emut

    I just want to rest my head on top of this pillowy, soft and tender looking souffle!!!

  • Anonymous

    haha.. never thought of using it as a pillow but.. why not!

  • angie

    Cattura gli occhi e sicuramente anche il palato. Grande!