These dark-chocolate soufflés will make you and your Valentine swoon! Light as air, yet dense with chocolate decadence and a hint of coffee, these impressive gems will make you look like an accomplished, undauntedly passionate pastry chef.
What’s the key to a successful soufflé? Beaten egg whites, which aerate the souffle batter and give it that must-have rise in the oven.
The best way to beat eggs to their full stature is to make sure the mixing bowl and beater are impeccably clean. Any oil residue will prevent the egg whites from beating up properly, which will hinder the height of your chocolate souffles.
Before beating the egg whites, rub your mixing bowl with lemon and salt to remove any grease, then thoroughly wipe it clean with paper towels. We recommend metal or glass mixing bowls, as plastic bowls can harbor fat particles even after a good cleansing.
Soufflés are best eaten immediately out of the oven, with just a quick dusting of powdered sugar. That first knee-weakening spoonful should be savored when the chocolatey goodness is at its peak height. If you wait, you’ll end up serving a fallen dessert. Sure, it’ll taste amazing, but it won’t deliver the high-rise satisfaction of a warm, perfectly-baked soufflé.
Worried about timing your Valentine’s Day dessert for after that romantic dinner? Good news: You can make the soufflé batter up to three hours in advance. Simply preheat your oven and slide the soufflés into the oven as you’re finishing up your meal. In less than 15 minutes, you’ll be diving into a divine dessert.