There’s a very nice steakhouse here in Boise, it’s called Chandler’s. It’s the kinda of place we only go for special occasions.
We went the day we signed papers to build our home.
Of course, they always ask if you’ve been there before and if you’re celebrating anything special. I mentioned the whole house ordeal and ordered my meal excitedly.
While we were eating dinner, the waiter came and told us they were making us a chocolate soufflé with hazelnut ice cream and Grand Marnier whip cream as a congratulatory gift, on the house.
I had no idea what I was getting myself into. It was decadence the minute I SAW it. The minute I tasted it, I may have blacked out for just a minute…it was HEAVENLY!
After cruising through the magical world of the internet, and trying 3 different recipes. THIS is the one I’ve settled on as the closet I had that evening.Print
Deep, rich, chocolate souffle- dense, yet light as air, how is it even possible? If you are looking for a dessert to impress a special someone, look no further. Whip this up, top with some fresh berries and crème anglaise, and I guarantee you, no guest will leave without a smile on their face.
- 1 tbsp butter, super soft
- 2 tbsp white sugar
- 4 tbsp butter, cut into 4 pieces
- 4 oz semi-sweet chocolate bar, use good quality chocolate
- 3 large eggs, separated
- 1 tsp vanilla
- 1/8 tsp salt
- 1/8 tsp cream of tartar
- 3 tbsp white sugar
- Coat each ramekin liberally with softened butter. Dump about 1-2 tsp of sugar into the buttered ramekin. Shake and rotate, coating the ramekin with the sugar. Set aside.
- In microwave safe bowl, melt the butter and chocolate together. Microwave in 30 second increments, stirring well between each. Set aside to cool for 5 minutes.
- Whisk the egg yolks, vanilla and salt into the cooled chocolate.
- Beat egg whites and cream of tartar on high until soft peaks form, about 2 minutes. With beater still running, add sugar, 1 tbsp at a time, beating for 5 seconds between additions. Once all sugar has been added, continue to beat on high for another 2 minutes or so- we want stiff peaks.
- FOLD half the chocolate mixture in to the egg white. Gently do this and make sure it is completely combined before adding the other half.
- Refrigerate the batter while you preheat the oven to 400 degrees F
- Spoon the batter into the ramekins, running your finger around the rim of the ramekin, creating a ‘border’. Place ramekins on rimmed baking sheet. Put in oven and immediately reduce the heat to 375 degrees F, do not open the door to the oven again.
- Bake for 13-15 minutes- the edges will be done, but the middle will still jiggle slightly.
- Enjoy fresh from oven. Top with powdered sugar, berries or whipped cream.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert, Chocolate, Valentine’s Day
- Cuisine: Dessert