#27 Chocolate Souffle

Yesterday my birthday week got even better when our closest and dearest friends, Shauna and Duane, came into town and spent the evening with us!  At the risk of sounding horribly cliche, time really does fly when we are with them.  I’ve shared before how special they are to us, but I think it’s safe to say that life wouldn’t be as great without them.  We spent the evening eating good food on a restaurant patio, laughing about anything and everything, telling stories, buying popsicle molds, and enjoying the wonderful weather that Bend surprised us with.  Life’s demands sort of stop when we are with them, and for that time, we live the way I think Jesus created us to live.  Community, caring, deep relationship, and lots and lots of laughter.

We ended our night with a little bit of baking.  The best part of this chocolate souffle is the fact that Shauna and I made it together!

They turned out pretty, delicious, and lovely!  Grab your best friend and some ice cream and make them together! ♥

Chocolate Souffle (recipe courtesy of Food Network)

Serves 6

2 Tbsp (1 oz.) unsalted butter

4 Tbsp sugar

4 oz. bittersweet chocolate, cut into small pieces

4 eggs, separated

2 Tbsp orange liqueur

3 egg whites

1/2 lemon, juiced

powdered sugar, for garnish

unsweetened whipped cream

  • Preheat oven to 400 degrees.
  • Butter and dust with about 2 Tbsp of the sugar, 6 (1-cup) souffle dishes.  Chill until needed.
  • Melt the chocolate in a metal bowl set over a double boiler.  Remove from the heat and stir in the egg yolks and the liqueur.
  • Whip all 7 egg whites until they are stiff but still very shiny.  Stir a quarter of them into the chocolate mixture, and then gently fold in the remaining whites.
  • Fill the molds with the souffle mixture.  Run your thumb around the inside edge of each dish so that the souffles will form a hat.  Bake for 8-10 minutes, or until the edges are set but the middle is still just a little soft.
  • Serve on napkin-lined dessert plates.  Dust the tops with powdered sugar.

  • Spoon a dollop of whipped cream or ice cream into the center of each souffle.  Serve immediately.

What I love about these individual pots of chocolate:  Duh.  The orange liqueur.

What I hate about these individual pots of chocolate:  It’s a little difficult to tell when they are done.  But really, who cares?  Tastes good no matter what! 🙂

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