People, this is it: The start of party season! Why not be the hostess with the mostess and test-drive these easy, luscious, personal soufflés before you host a big holiday party? (Not that you need to.) These little beauties are foolproof and as chocolatey as all get-out. Plus, with a sprinkling of sea salt and a dollop of hazelnut cream, they’re totally OTT. And, they’re naturally gluten-free! (The gifts keep coming.)
But wait: There’s more. Now the Chatelaine Cooking Club comes with prizing! The best dark chocolate soufflés photo, as chosen by the Chatelaine Kitchen, will receive a Wolfgang Puck Novo Pro Rapid Bake Oven from TSC!
Click here for contest rules and regulations.
How to post your pic?
Once you have your photo, you can post it one of three ways (make sure you’re not on a private setting):
Follow us on Instagram, then post your photo using @ChatelaineKitchen
Follow us on Twitter, then tweet us your photo with the hashtag #ChatelaineKitchen
Like us on Facebook, then message us your photo
Email us your picture at email@example.com
Get your photos posted by Thursday November 21 at noon to be considered for the club’s gallery the following day, which will be featured with the next week’s recipe.
Quick photo tips: Don’t use a flash, natural light is best. Just place your plate near a window and shoot away. Don’t bother using props – they’ll detract from the featured food. Overhead is always nice, close-ups work well, and get in close so we can see what’s cookin’! The larger the photo, the better.
Dark chocolate soufflés
- 1 tsp unsalted butter, at room temperature
- 5 tbsp granulated sugar
- 2 100g pkg good quality 70% dark chocolate, finely chopped
- 1/3 cup 35% cream
- 1 tsp vanilla extract
- 3 eggs, separated
- 3 egg whites
- 1/4 tsp Maldon sea salt (optional)
FOR HAZELNUT CREAM:
- 1/2 cup 35% cream
- 2 tbsp hazelnut liqueur
- Preheat oven to 375F. Butter the inside of 6 ramekins that hold about 1/2 cup each. Dust with 2 tbsp sugar, tilting cups to coat evenly, then tap out any excess sugar. Arrange ramekins on a large baking sheet.
- Fill a medium saucepan with about 1 in. of water. Bring to a simmer over medium-low. Combine chocolate with 1/3 cup cream and vanilla in a large heatproof bowl. Set bowl over saucepan, covering saucepan completely. Stir often until chocolate is melted, about 3 to 4 min. Remove from heat, and let cool slightly.
- Beat 6 egg whites in a medium bowl, using an electric mixer on high, until soft peaks form when beaters are lifted, about 2 min. Gradually beat in remaining 3 tbsp sugar until stiff peaks form when beaters are lifted, about 2 min. Set aside. Using same electric mixer (no need to wash beaters), beat 3 egg yolks in a medium bowl until pale and thickened, about 3 min. Stir 1/2 cup chocolate mixture into yolks. Fold in remaining chocolate mixture. Stir a quarter of egg whites into chocolate mixture until blended. Gently fold in remaining whites. Pour or ladle mixture into prepared ramekins until full.
- Bake in centre of oven until soufflés are puffed and tops are firm to the touch, 10 to 12 min. Sprinkle with salt.
- Beat 1/2 cup cream until stiff peaks form when beaters are lifted. Beat in liqueur. Serve with soufflés.