CHOCOLATE SOUFFLE

Hello readers,
Today I will share with you a famous dessert recipe of France " Chocolate Souffle.This is a French word that literally means"To blow up"or "Puff-up". "Souffle" is attributed to French master cook 'Vincent La Chapelle',in early 18th century. February 28th is 'National Chocolate Souffle day'. Did you know friends The Guinness Book record souffle in the 'Palestinian' town of 'Nablus' weighed 3.891 pounds,and was 243 feet long before it was consumed in10 minutes.😃

Ingredients:-

1. Melted butter- 1/2 cup.(unsalted)

2. Granulated sugar- 1/4 cup divided.

3. Bitter Sweet chocolate(70% dark chocolate)-1 cup(roughly chopped).

4. All purpose flour-2 tbsp.

5. Whole milk- 1/2 cup.(cold).

6. Sea salt- 1/2 tsp.

7. Egg Yolk-4(room temperature).

8. Egg white - 4(room temperature).

9. Cream of tartar- 1/2 tsp.

Preparation Method:-

Step 1- Preheat oven to 400 degree F. Line a rimmed baking sheet with parchment paper.

Step 2- Brush bottom and sides of 4 ramekins generously with melted butter,cover the bottom and sides right up the rim. Add granulated sugar generously to ramekins. Rotate ramekins until sugar coats well all surfaces, tap out excess sugar.

Step 3- place chocolate pieces in a metal mixing bowl. Now place the bowl over a pan of about 3 cups of hot water over low heat.(do not boil water).

Step 4- Now place a skillet over medium heat. Add remaining butter, all-purpose flour. Whisk until flour is Incorporated into butter until mixture became thickened. Reduce the flame, now whisk cold whole milk until mixture becomes smooth and thickens, about 2-3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate.

Step 5- Next add egg yolk and mix to combine. Leave bowl above the hot water to keep chocolate warm.

Step 6- whipped the egg whites in a separate mixing bowl,add cream tartar. Whisk until mixture begins to thicken, and a drizzle from the whisk stays on the surface about a second before disappearing into the mix, about 2-3 minutes.

Step 7- Now add remaining granulated sugar and whisk in, taste and check if more sugar required can use at this stage. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks about 5 minutes.

Step 8- Transfer egg white mixture to chocolate and mix until egg whites are thoroughly Incorporated into the chocolate. Gently fold into the chocolate with a thin metal spatula, lifting from the bottom and folding over. Stop mixing.

Step 9- Next divide mixture between 4 seperate ramekins. Place ramekins on preheated baking sheet.

Step 10- Bake in preheated oven until scuffles are puffed and have risen above the top of rims,about 16-18 minutes.

Step 11- Now it's ready to serve.

Thank you for your love and support. Stay blessed and safe 😊♥️🙏

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N.B. This article was also published on my personal blog : https://sduttaskitchen.blogspot.com/