ABOVE: My mini-chocolate soufflé, already slightly deflated just seconds out of the oven.
6/20/2009
If you missed today’s episode of America’s Test Kitchen on PBS and have any interest whatsoever in dessert, you should head over to their homepage and check out the recipe for the “make-ahead” chocolate soufflé.
DISCLAIMER: Until this morning the only thing I knew about soufflé came from an episode of All in the Family where Edith manages to screw it up, much to Archie’s disdain (of course).
I made a batch today using what I had on hand, subbing Toll House chips for the Trader Joe’s bittersweet chocolate I usually have and Cointreau for Grand Marnier. They didn’t rise as much as I would have liked, but my egg white folding technique was a little heavy-handed.
The best part about this recipe is that you can make it ahead of time, portion the mixture into ramekins and freeze them. This way, you can pop them into a hot oven whenever you want and you are 16-minutes away from dessert.
TRY IT YOURSELF: Using the ATK’s recipe.
–CP
Thanks, his recipe is almost identical.
I’m going to confirm that you can freeze these and cook them the next day with identical results (I had another one today). Not sure how long they last in the freezer, but I still have three in there so maybe I will bake them later in the week to see…
here is Mark Bitmans minimalist video on chocolate souffles—- no booze, tho.
http://www.facebook.com/video/video.php?v=61666984200