Happy Valentine’s Day! Love, cyber-kisses and everything chocolate to all of you!
My Valentine’s Day present to myself is an easy yet elegant, make-ahead dessert. I don’t like scrambling around in the kitchen at the last minute so appreciate any recipe that can be assembled in advance; especially a romantic and fanciful recipe, such as Chocolate Soufflé.
This recipe is really easy to make. The only condition is the dessert should be served immediately after removing from the oven.
That’s not a big deal to me, especially since the work and mess were completed hours ago.
I’ve followed many soufflé recipes through the years, and often return to a Maida Heatter/Wolfgang Puck recipe for chocolate souffle (Maida Heatter’s Best Dessert Book Ever, 1990). I’ve made a few changes to the recipe, but I particularly appreciate her discussion regarding oven temperatures.
Higher temperatures yield a moist, creamy bite while a lower oven temperature (375˚) yields a cake-like bite. I much prefer the creamier outcome used with the higher oven temperature.
These soufflés are wonderful without accompaniment but I always have leftover heavy cream from the recipe, so I whip it and add Grand Marnier and sugar to taste. Maida Heatter’s book recommends serving the dish with a White Chocolate Rum Sauce. Both are delicious served on the side.
Long before Steve Brill made hunting for wild foods a thing, since the dawn of our species we’ve been foraging our lands for edibles to survive. (In the eighties, Brill–aka, Wildman– began organizing foraging expeditions in Manhattan. Once he was slapped with a summons for making a meal from Central Park weeds. Minutes after his arraignment, … Full recipe post »
A bottle of wine dressed up in a festive bag is the usual accessory when invited to a holiday gathering. But it’s fun to mix it up. With available time for most folks in such short supply, gifts from the kitchen are becoming a rare gem. This gift idea is almost as simple as purchasing a bottle: make a riff … Full recipe post »
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