The Daring Kitchen November Challenge – Souffle

This month’s challenge was brought to us by Linda and Dave of MonkeyShines in the Kitchen. They challenged us to make souffle. I have to admit I have never made a souffle before. They have a reputation of being very difficult. When I said I was making a souffle my husband said it the only thing he knew about souffles was that Jack Tripper made them and they would always fall. I opted to make a sweet souffle. I am so glad I tried it. It wasn’t difficult to make at all. Though, I must say, while mine did rise I wasn’t entirely happy with how high it rose. But now I am inspired to keep making them to perfect it. I think I am going to try a savory souffle next.

Recipe: Milk Chocolate Souffle with Nougat Whip

Summary: Recipe from Bon Appetit, February 2010

Ingredients

Souffle

  • 12 oz High-Quality Milk Chocolate (I used Lindt), chopped
  • 1/2 cup Heavy Whipping Cream
  • 2 large Egg Yolks
  • Pinch of Salt
  • 6 large Egg Whites – brought to room temperature
  • 2 tbs Sugar
Nougat Whip
  • 1 large Egg White – brought to room temperature
  • 1 1/2 tbs Honey
  • 1/3 cup chilled Heavy Whipping Cream
  • 1 tbs Amaretto
  • 1/4 cup Almonds – sliced and toasted

Instructions

Souffle

  1. Position rack in center of oven and preheat to 400 degrees.
  2. Butter souffle dish and sprinkle with sugar, coating completely and tapping out any excess.
  3. Combine chocolate and cream in a large bowl set over a saucepan of simmering water and stir until chocolate is melted and mixture is smooth. Remove bowl from over water.
  4. Mix egg yolks and salt into chocolate mixture.
  5. Using an electric mixer, beat egg whites in another large bowl until soft peaks form. Slowly add 2 tablespoons sugar, beating until semi-firm peaks form. Fold 1/4 of beaten egg whites into chocolate mixture. Fold remaining egg whites into chocolate mixture in 2 additions.
  6. Fill chocolate mixture into prepared souffle dish. Bake souffle until puffed and tops feel firm, about 16 – 18 minutes.
Nougat Whip

  1. Using electric mixer, beat egg white in medium bowl until soft peaks form.
  2. Slowly add honey, beating until soft peaks form, about 3 minutes.
  3. Combine cream and amaretto in another medium bowl and beat until thick and soft peaks form.
  4. Fold whipped cream mixture and almonds into meringue.
  5. Serve souffle immediately with Nougat Whip on the side.
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Please leave a comment

  1. Shelley C Says:

    YUM. That looks and sounds absolutely, positively, sinfully delicious. You rocked this challenge!!

  2. Robert Says:

    Excellent choice going with the side of whipeed cream nougat. I was contemplating some kind of macadamia nut whipped cream for a savory topping but ran short on time.

    Great job

  3. Ruth H. Says:

    Mmm… that souffle looks so decadent! I just want to dive in with my spoon! Great job with this challenge. I hope yo let us know when you make your savoury one!!

  4. Monkeyshines Says:

    Mmmm! That sounds fantastic! I love love love nougat. Bravo on your first souffle – it looks lovely!

  5. David and Stacy Says:

    We agree, not hard to actually put together, but hard to get to rise the way you hope it will.

    Sounds like a great first effort. Well done!

    Stay JOLLY!
    D&S

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