Sumptuous recipes for chocolate souffles are the stuff from which dreams are made. Why just dream of floating on a chocolate cloud when you can actually eat one? Here's two to try and the taste is just to die!!
Chocolate Souffle Emeril Lagasse
2 teaspoons butter, room temperature 1/2 cup sugar 8 ounces semisweet chocolate, finely chopped 4 large egg whites 3 large egg yolks 1/4 cup Grand Marnier
Preheat the oven to 400 degrees F. Butter 4 individual ramekins. Sprinkle each ramekin with 1 teaspoon sugar. In a large metal bowl, set over a pot of simmering water, melt the chocolate, whisking it occasionally. Remove the bowl from the heat. In a mixing bowl, whisk the egg whites with 1/4 cup of the sugar until stiff and glossy. Whisk the egg yolks into the chocolate one at a time, add the Grand Marnier, and whisk in the remaining sugar. Fold in the egg whites and blend until smooth. Pour the chocolate mixture into the prepared ramekins. Place the ramekins on a baking sheet and bake until they are puffed and somewhat firm, about 20 to 25 minutes. Remove from the oven and serve with the chocolate sauce and powdered sugar.
Another fabulous fun fluff from the Food Network:
3 ounces bittersweet chocolate, chopped fine 1/2 cup unsweetened Dutch Process cocoa powder 3/4 cup plus 1/4 cup sugar 1/2 cup boiling water 2 egg yolks 2 teaspoons vanilla extract 3 tablespoons all-purpose flour 8 egg whites, at room temperature 1/2 teaspoon cream of tartar 6 dark chocolate kisses or 6 (1/2-ounce) pieces dark chocolate 2 to 3 teaspoons powdered sugar
Position oven rack in the bottom 1/3 of the oven and preheat to 375 degrees F. Spray the inside of 6 (10 ounces) ramekins, or oven-proof baking cups, with non-stick cooking spray and sprinkle with a little sugar to coat evenly.
In a large bowl, place chopped chocolate, cocoa, and 3/4 cup of the sugar. Whisk in boiling water. When chocolate is completely melted, whisk in egg yolks and vanilla. Then stir in the flour. Set aside.
Combine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form. Gradually sprinkle in remaining 1/4 cup sugar and beat on high speed until stiff but not dry.
Fold about 1/3 of the chocolate mixture into the egg whites. Fold in the remaining chocolate mixture in 2 additions. Divide batter into prepared ramekins.
Drop 1 chocolate kiss or 1/2 ounce of dark chocolate into the center of each souffle just before baking.
Bake for 10 to12 minutes, or until the top has formed a nice crust and the sides appear cake-like. Sprinkle with powdered sugar. Dig in immediately!