When it comes to Valentine’s Day, I’m betting some sort of chocolate dessert tops the list of those most requested; chocolate candy, brownies, red velvet anything . . . chocolate seems to reign supreme on this single holiday. We thought you might enjoy a sexy little video to go with your dose of chocolate . . . m’kay, not that kind of video, we’re G-rated here at Smith Bites!! The Professor has dusted off his creative skills and written original music as well as used his mad sound-design skills . . . I gotta say, we kinda like this one . . .
You’ll be happy to know that even though there are two components to this dessert, it does come together quickly and the souffles bake off in less than 20 minutes. Another benefit is that you can actually make both the souffle and the nougat topping in advance; the souffles as much as 2 days in advance while the nougat can be made ahead up to 2 hours before you serve it. That makes this dessert a complete win in my book.
Pour yourself a nice glass of wine, enjoy a nice dinner and serve these chocolate lovelies for dessert . . . and I think it is completely acceptable to make these for yourself . . . then you don’t have to share!
NOTE: Because we shot this as a video piece, we made these in a larger sized container than the original recipe called for (3/4 cup); we also baked them a bit longer to achieve the lift over the top of the container, so our souffles actually turned out to be more of a soft brownie than a true souffle – still fabulous!! And don’t skip the nougat as it absolutely makes the dish!
Additionally we used a mix of Scharffen Berger Milk and Semi-Sweet; I find milk chocolate by itself a bit too sweet for my taste, but feel free to use what you like. And finally, you will get more lift from your egg whites if they are at room temperature so plan accordingly.
CHOCOLATE SOUFFLES WITH NOUGAT WHIP
Just a teensy bit adapted from Bon Appetit
Makes 6-8 Individual soufflés, depending upon the size of your souffle dish
FOR THE SOUFFLES
- 12 ounces high-quality chocolate, chopped (see head note above)
- 1/2 cup heavy whipping cream
- 2 large egg yolks
- Pinch of salt
- 6 large egg whites, room temperature (see head note above)
- 2 tablespoons sugar
FOR THE NOUGAT WHIP
- 1 large egg white, room temperature
- 1 1/2 tablespoons honey
- 1/3 cup chilled heavy whipping cream
- 1 tablespoon amaretto or other almond liqueur
- 1/4 cup whole almonds, toasted, chopped
TO MAKE THE SOUFFLES:
- Butter eight 3/4-cup soufflé dishes and sprinkle with granulated sugar, tilting cups to coat completely; remove any excess
- Place buttered/sugared soufflé dishes on large baking sheet and set aside
- Combine chocolate and cream in large glass bowl; set bowl over saucepan of barely simmering water, making sure the bottom of the bowl is not touching the water. Stir until chocolate is melted and mixture is smooth
- Once the mixture is smooth, remove and stir egg yolks and salt into chocolate mixture
- In another large bowl, beat egg whites until soft peaks form; gradually add 2 tablespoons sugar, beating until semi-firm peaks form
- Using rubber spatula, fold 1/4 of beaten egg whites into chocolate mixture to lighten
- Fold remaining egg whites into chocolate mixture in 2 additions. Divide chocolate mixture among prepared soufflé dishes, filling dishes completely. NOTE: CAN BE MADE 2 DAYS AHEAD TO THIS POINT. Refrigerate uncovered until cold, then cover and keep chilled
- TO BAKE: Position rack in center of oven and preheat to 400°F.
- Bake soufflés on baking sheet until puffed and tops feel firm, roughly 16 minutes if at room temperature and about 18 minutes if chilled
- Serve soufflés immediately, passing nougat whip alongside.
TO MAKE THE NOUGAT WHIP:
- In a medium-sized bowl, beat egg white until soft peaks form
- Gradually add honey, beating until soft peaks form, about 3 minutes
- Combine cream and amaretto in a separate bowl and beat until thick and soft peaks form
- Fold whipped cream mixture and almonds into meringue.
- DO AHEAD Can be made 2 hours ahead. Cover and chill.
© 2012, Debra. All rights reserved.