Chocolate Souffle

After having watched how difficult it was for the master chef contestants to come up with a perfect chocolate souffle in a pressure test to watching endless number of videos on youtube, i finally gathered the courage to prepare a perfect chocolate souffle at home.


Why courage you must be wondering? Well as far as I have seen and heard, souffles have a bad reputation of been unpredictable. But I am more than happy to say that I am no longer intimidated by it. I succeeded in making really good if not perfect souffle at my very first attempt. There are many recipes online for chocolate souffle. I cannot particularly point out which one I followed. I did my research and put my own twist here and there. So if I can make good enough yummy chocolate souffles so can you. Go ahead give these a try you won’t be disappointed.
Here’s what i did:

The recipe is for 2 servings – double or tripe the recipe for more servings
You will need:
Two 8 inch ramekins (buttered and coated with sugar) 
1 tbsp of unsalted butter
1/3 cup of half & half (You can also use whole milk)
1 egg yolk
2 egg whites
1 tbsp of cornstarch (you can use all purpose flour as well)
About 1/4 cup of semi sweet chocolate chips or chocolate (a little less than 1/4th cup)
1/2 tsp of vanilla essence 
2 tbsp of granulated sugar 
Pinch of salt
Confectioners sugar for dusting
1) Preheat the oven at 390 F (200 degree C). Coat the ramekins generously with butter and then sugar. 
2) In a sauce pan melt 1 tbsp of butter on a low to medium heat. Add cornstarch and stir for 2 – 3 mins. Now add the half & half or milk. Keep stirring until the half & half or milk thickens and forms a yogurt like texture.

3) Remove the sauce pan from the heat. Add the chocolate chips and vanilla essence. Mix well. Now add the egg yolk and mix well. The chocolate mixture will be thick and shiny. Set it aside.

4) In another clean and dry bowl add the egg whites and a pinch of salt. Beat the egg whites until they are foamy. Now gradually add the 2 tbsp of sugar little at a time and beat till the egg whites form stiff peaks. If you tilt the bowl and the egg whites wont fall off, thats when you know its done :P. 
5) Spoon a little of the egg whites and add it to the chocolate mixture. Now carefully fold the egg whites in to the chocolate mixture. 
6) Now add this chocolate mixture into the remaining egg whites and mix them gently in a folding motion. Be very careful to not over mix the batter or mix it vigorously. We want to retain the air pockets created in the egg whites as much as possible. Else the souffle wont rise. The egg whites helps the souffle to rise and be light and fluffy.
7) Spoon the batter into the prepared ramekins and fill it completely but not upto the brim. Clean the edges of the ramekins before putting them inside the oven. Place the ramekins on baking sheet and bake at 390F for 15- 18mins. My souffles very ready at 15 mins. Oven temperatures may vary so time it accordingly. 
8) Remove from the oven and sprinkle confectioners sugar or cocoa powder on top and serve immediately before they start deflating :P.  
Decadent, light, fluffy and gooey chocolate souffle ready in less than 45 mins.

Chocolate Truffles

I never realized making chocolate truffles was so easy until i searched for the recipe online. I tried my hands on making this yummy sweets when hubby and me were in New Jersey. The idea hit me when we shopped for a bag full of chocolates from a store in New York (apparently we had a groupon which was about to expire :P) and when we were back home, i just couldn’t get over the complimentary truffle i had at the store. 
And trust me guys you can never go wrong with this. Unbelievably easy to make, this no bake dessert can me made on any special occasion. And the best part of all, you can make it before hand. Try this and you will never run to the stores again to buy the expensive stuff.
All you need is just 4 ingredients and a little bit of patience.
This recipe makes approximately 10-12 truffles.
Semi sweet chocolate or dark chocolate – 113gms (make sure its a good quality chocolate, chocolate bar or chocolate chips, whatever you can get your hands on). You can also use regular chocolate instead semi-sweet if required, but i find semi-sweet to be more delicious.

1/4 cup of heavy cream

1 tbsp butter

Cocoa powder for coating.

Break or cut the chocolate bar into small pieces into a bowl and set aside. In a medium saucepan heat heavy cream and butter until you see small bubbles appearing at the sides of the saucepan. Pour this hot cream and butter mixture into the chocolate and stir this mixture until the chocolate is completely melted. Cover the bowl and refrigerate overnight. After keeping this mixture overnight, you will notice that it is hard. With the help of a spoon, scrape and remove a little amount of the chocolate and roll it in between your palms to make small chocolate balls (it will be a little sticky and messy because of the body heat). Roll the chocolate balls in cocoa powder and generously coat them. Chill the truffles in the refrigerator for few hours before serving.

The truffles can also be coated with powdered sugar, desiccated coconut, nuts or even with colorful sprinkles.

Give it try and let me know how they were 🙂

Happy Cooking.

Flourless Chocolate Cupcakes

Flourless chocolate cake? cupcakes???….ya you heard it right “flourless”. I didn’t know a dessert like this does exist until recently. Gluten free, decadent and oh soooo chocolatey.

I was not planning to bake anything for the next few weeks or may be months (trying to cut out sugar from our diet you see) but sometimes i desperately crave for chocolates. This was one of those days and i wanted to bake something that was hassle free, needs less ingredients and which bakes in less that 30 minutes. 
Hubby dearest was not happy (he is a chocoholic and is trying his best to stay away from them…hehehe…) coz like i said we were supposed to cut down sugar and here i was doing exactly the opposite :P. Nevertheless he liked it very much. 
Flourless chocolate cake or cupcake is a delicious dense chocolate cake which i bet all chocolate lovers will absolutely devour. This decadent dessert is also good for people who can’t tolerate wheat or gluten. 
All the recipes out there (found on the internet where else?? :P) consists more or less the same ingredients. The one i made is also the standard recipe but the measurements were all mine :D. As expected it turned out to be yummy and was the right texture. 
I didn’t want to bake a big cake so this is a sweet and small recipe. And i baked them on a cupcake tray just for fun :D. 
Here’s what i did: 
Ingredients:
4 oz of semi sweet (56%cocoa) chocolate bars (you can also use bitter sweet chocolate)
4 tbsp of unsalted butter
2 large eggs
1/4 cup of regular unsweetened cocoa powder 
1 tbsp of granulated sugar (less sugar as i was using semi sweet chocolate bars and i like the bitterness of cocoa, you can use more if you desire)
Five ingredient fix….it cant get any better than this 🙂
(oh thats the vanilla extract next to the eggs i didn’t use it but u can :P)
Preheat your oven to 350 degrees F.
Melt the chocolate and butter in a double boiler or microwave. 
In a separate bowl, add sifted cocoa powder and sugar, combine. Add the eggs into this mixture and whisk until nicely combined. Now slowly pour a little of the hot melted chocolate and butter mixture into the egg and cocoa powder mixture ensuring to mix constantly so that the eggs doesn’t scramble.
Chocolate + Butter

Melted chocolate and butter mixture

Cocoa powder + egg + sugar

Chocolate mixture +cocoa powder and egg mixture combined
Pour in the rest of the melted chocolate and mix until nicely combined. And you are done. Pour this mixture on to a cake pan which is buttered and lined with parchment paper  or you can do what i did ….bake them in a cupcake tray with cupcake liners. 

Bake time
Bake for 15-20mins or until toothpick inserted comes out a little wet (not gooey). Dust the cupcakes with cocoa powder or powdered sugar and serve with whipped cream or ice cream if desired ( i ate it as is yummmmmyyy)


So until next next time Happy Baking and Happy Holidays 🙂