Make-Ahead Chocolate Souffle

souffle
Last Friday was a big baking day with my girls.  The day before we got together, I made up three kinds of Christmas cookie dough.  A couple of the recipes called for egg yolks, so when I finished, I was left with five egg whites.  With eggs the price they are, I had to put them to good use, so I flipped through my Cooking Light Cookbook and found a recipe for Double Chocolate Souffles that you could whip together, then freeze until needed!   I knew I needed a dessert for Sunday’s dinner, so it was a blessing to have a dessert that was prepared ahead of time, then all I’d need to do is bake them on Sunday!
These would be a great dessert for a special Christmas dinner.  With the ease of preparing them ahead of time, it will make having company a cinch!
Double Chocolate Souffles with Warm Fudge Sauce
SOUFFLE:
Cooking spray
1/2 cup plus 2 tablespoons sugar, divided
3 tablespoons all-purpose flour
3 tablespoons unsweetened cocoa
1/8 teaspoon salt
1 1/4 cups fat-free milk
3 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
1 large egg yolk
6 large egg whites
SAUCE:
1 tablespoon butter
1/3 cup sugar
2 tablespoons unsweetened cocoa
1 tablespoon all-purpose flour
1/2 cup fat-free milk
1/2 ounce bittersweet chocolate, chopped

Preparation

Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425°.

To prepare the soufflés, lightly coat 6 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons sugar. Set aside.

Combine remaining 1/2 cup sugar, 3 tablespoons flour, 3 tablespoons cocoa, and salt in a medium saucepan over medium-high heat, stirring with a whisk. Gradually add 1 1/4 cups milk, stirring constantly with a whisk; bring to a boil. Cook 2 minutes or until slightly thick, stirring constantly with a whisk; remove from heat. Add 3 ounces chocolate; stir until smooth. Transfer mixture to a large bowl; cool to room temperature. Stir in vanilla and egg yolk.

Place egg whites in a large mixing bowl; beat at high speed with a mixer until stiff peaks form (do not overbeat). Gently fold one-fourth of egg whites into chocolate mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on a baking sheet; place baking sheet on the bottom rack of 425° oven. Immediately reduce oven temperature to 350° (do not remove soufflés from oven). Bake 40 minutes or until a wooden pick inserted in the side of soufflé comes out clean.

To prepare sauce, melt butter in a small saucepan over medium-high heat. Add 1/3 cup sugar, 2 tablespoons cocoa, and 1 tablespoon flour; stir well with a whisk. Gradually add 1/2 cup milk, stirring well with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat; add 1/2 ounce chocolate, stirring until smooth. Serve warm with soufflés.

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My souffles didn’t puff up as high as the picture in my cookbook, so I may have beaten the egg whites a little too long, but they still tasted wonderful, and that’s the whole point!

Don’t let the word souffle frighten you away – these are really not hard to make,  The ease of freezing the batter and popping them in the oven makes them a great do-ahead dessert!  They’re delicious!

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Anyone else make souffle?

With love from my country kitchen,

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2 thoughts on “Make-Ahead Chocolate Souffle”

  1. I was wondering when you froze the batter, how to store it and how to unfreeze it before you cooked it. I want to attempt this because everyone in my household loves chocolate except myself and a grandson. You do not want to make the sauce ahead of time do you? I so enjoy your blog. I love the recipes and especially your insight on faith and marriage! Thank you all around!

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    1. Hello Theresa! Thank you so much for reading my blog!and for your encouragement! I’m glad you asked this question about the souffle! When I froze mine, I simple put them on a tray and covered them first with Syran wrap, then foil, and put them in the freezer. When it comes time to bake them they go right from their frozen state into the freezer – no thawing is necessary! Isn’t that great? I am sure making the sauce ahead of time would work fine. I’d refrigerate it then pop it into the microwave to reheat it, or warm it in a saucepan on the stove. I hope your family enjoys them; it’s a fantastic dessert!

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