|Serves||4 to 6|
Soufflés are spectacular and surprisingly easy to make. At our house, a chocolate soufflé, still dangerously hot from the oven, is pounced on and quickly devoured with big scoops of vanilla ice cream. Just make sure your kids don’t burn their tongues. You can assemble this soufflé up to 4 hours in advance and let it sit at cool room temperature until it goes into the oven.
|2||Tbsp. unsalted butter, plus 1 tablespoon, melted, for brushing soufflé mold|
|¾||cup (6 ounces) granulated sugar|
|6||oz. bittersweet chocolate, preferably at least 70 percent cacao, chopped|
|2||Tbsp. heavy cream|
|4||large egg yolks|
|1||tsp. pure vanilla extract|
|6||large egg whites|
|¼||tsp. kosher salt|
|¼||tsp. cream of tartar|
|~||Confectioners’ sugar for dusting|
This content is from the book Family Meals by Maria Helm Sinskey.
Writing about flavor can challenge even the most practiced wordsmiths.
The exuberant Israeli chef
Try quinoa, amaranth, millet, and sorghum
Velvety, earthy, and confident
How to live like Julia Child