Tuesday, March 2, 2010

Milk Chocolate Souffles with Whipped Cream

Wonster and I had a yummy potluck lunch for two recently and luckily I had a premade souffle ready to go in the fridge. The original recipe is for Nougat Whip, but I didn't have almonds at home, so I went without it.

Milk Chocolate Souffles with Whipped Cream
adapted from Bon Appetit
makes 8 individual souffles

12 ounces high-quality milk chocolate (such as Lindt, Perugina or Valrhona), chopped
1/2 cup heavy whipping cream
2 large egg yolks
pinch of salt
6 large egg whites, room temperature
2 tablespoons sugar

whipped cream
1 large egg white, room temperature
1 1/2 tablespoons honey
1/3 cup chilled heavy whipping cream

8 3/4-cup souffle dishes

Souffles - Butter 8 3/4-cup souffle dishes. Sprinkle with sugar, tilting cups to coat completely and tapping out any excess. Arrange prepared souffle dishes on a large baking sheet (if you plan on baking right away).

Combine chocolate and cream in a large meta or glass bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and mixture is smooth.

Remove bowl from simmering water. Stir egg yolks and salt into chocolate mixture. Using an electric mixer, beat egg whites in another large bowl 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 souffle dishes, filling dishes completely. They can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep chilled.

Whipped Cream - Using electric mixer, beat egg white in medium bowl until soft peaks form. Gradually add honey, beating until soft peaks form, about 3 minutes. Beat the heavy whipping cream in another medium bowl until thick and soft peaks form.

Fold whipped cream mixture into meringue. Can be made 2 hours ahead. Cover and chill.

Position rack in center of oven and preheat to 400 F. Bake souffles on baking sheet until puffed and tops feel firm, about 16 minutes if at room temperature and about 18 minutes if chilled.

Serve souffles immediately, passing whipped cream alongside. Perhaps you should not put this on the top like I did, because it melted on contact. Oops. It was still pretty tasty and surprisingly really easy to make.

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