Chocolate Kahlua Souffles
The theme this month gave me the possibility to make one of my to-go desserts when only a few ingredients are on hand and I want to impress guests with a minimum of fuss. Really, once you get over the fear of the whole "Oh My, Souffles…", there is nothing easier to do. If you know how to whip eggs to a stiff foam, then you’re set.
I like the fact that souffles carry that mystic aura around them but I wish novice cooks were not that afraid about making them. It is truly fun to see a little puddle of egg whites foam up in the oven and then quickly turn its ugly head by deflating on you the moment you start breathing a sigh of relief because you succeeded. Souffles are deceiving like that, yet comforting, like resting your head on a pillow. I love digging my spoon into one, releasing that cloud of aromas and flavors. I love that they feel so light on my tongue with a glass of wine. I love that I feel no guilt if I have one (or 2) for dessert and I love the thousands of possible flavors you can spend a lifetime exploring in just one dessert.
I was pressed for time but did not want to miss the chance of baking one of my favorites, a chocolate Kahlua souffles. Obviously the alcohol can be changed at your heart’s content but coffee and chocolate are definetely a good pair.
Chocolate and Kahlua Souffles, inspired by these:
1.5 oz (40 g) butter
1.5 oz (40 g) flour
1/4 pint (150 ml) milk
1/8 pint (75 ml) Kahlua
4 oz (100 g) plain or milk chocolate
1.5 oz (40 g) sugar
2 eggs, separated
Melt the butter in a saucepan. Remove from the heat and add the flour. Stir until smooth. Place the milk and chocolate pieces in a saucepan and heat until the chocolate melts.
Pour onto the butter and flour mixture, return to low heat and stir until the mixture thickens a bit. Remove from the heat. Add the sugar, liqueur and egg yolks, and mix well.
Whisk the two egg whites until stiff and gently fold into the chocolate mixture. Turn into 4 greased ramekin dishes. Cover and place in a roasting tin with 1-inch (2.5 cm) water.
Bake at 190C/375F/gas mark 5 for 40-50 minutes. Serve immediately.
Wait a minute! These don’t look souffle-ish…! Well, this is an actual picture of a souffle in the deflating phase…seriously! The reason? Batteries put in the wrong way in the camera and the following 40 seconds delay in the picture shot which gave enough time for that little marvel to show it’s ugly side…oh well, it is still delicious.