According to food historians, both sweet and savory soufflés were part of 18th-century French cuisine. Soufflé in French means "puffed up." It is a culinary term, used in English and French, to describe a light, frothy dish just stiff enough to hold its shape.
Chocolate soufflés are at the top of the favorite dessert list in my family.
Directions
- Butter the soufflé dishes and dust the insides with sugar. (This can be done a day ahead and the dishes placed in the freezer.)
- Preheat oven to 400°F (200°C).
- Melt the butter and mix in the flour, making a smooth paste (roux).
- Warm the milk, then add it to the roux, stirring constantly over low-medium heat until the mixture is smooth and without lumps.
- Add the chocolate and 1 cup sugar, stirring constantly to combine, then cool a bit before adding the egg yolks.
- Beat the egg yolks and combine with the chocolate mixture.
- Beat the egg whites with 1/4 cup sugar until a soft meringue is formed.
- Fold the meringue gently into the chocolate mixture.
- Pour the mixture into the dishes, filling just below the rim.
- Bake for 20 minutes; the top should be a bit crispy.
- Dust the tops with confectioners' sugar.
- Serve immediately.
℞ M.D. Notes
- Dark chocolate is rich in the phytonutrients called flavonoids, which act like antioxidants and may have protective benefits to the cardiovascular system, as well as possessing other potentially health-promoting properties.
