Introduction: Espresso Souffle
Here's my Recipe for a chocolate espresso souffle. First off, I'd like to thank zachninme for helping me convert a chocolate souffle recipe into an espresso one. Also, the recipe that I got the original recipe from www.cookingforengineers.com. The recipe makes about two servings. In the pictures, you will see that I am making a double recipe, because it's for my whole family.
Step 1: Get Your Stuff!
1/2c Chocolate syrup or melted chocolate
1/4T melted butter
2 Large eggs
1 Shot of espresso
Electric mixer (hand mixer will just take longer) with whisk attachment
Step 2: Add to the Bowls
Before you do anything, preheat the oven to 400. Once it gets to 400, turn it down to 375. This insures a hot oven when you're ready to put it in. Get out two mixing bowls, and put the following in each:
1T of the espresso
Cream (or milk)
The rest of the espresso
How to separate an egg
Step 3: Mixing
First off, mix up bowl 2, until it looks like the picture. After that, beat the whites until you have soft peaks. Then add the sugar, and beat more, until you have firm peaks) Be careful not to over whip bowl 1.
Don't use the same thing to mix bowl 2 as you do bowl 1.
Then, bit by bit, fold bowl one into bowl two.
How to fold
Step 4: Baking/Serving
The next thing you do is wipe butter around the inside of the ramekins, and then roll sugar around the inside. This will help you get a nice sweet, crispy crust around the outside. Then, slowly pour the batter into the ramekins, at least 3/4 of the way up. Place the ramekins on a baking sheet, and pop them in the oven. Leave them in for about 15 minutes. The souffles will rise, and you will see the top getting crustier/darker. The longer you leave them in, the longer they will stay risen. Serve them right out of the oven, and warn people that they are HOT. Enjoy.
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