Once upon a time, a coworker told me I was setting Kiddo’s future wife up for failure since he would expect her to be able to cook like his grandmother. My feeling is, I’ve taught him – he can teach her (if she doesn’t already know how).
These days our tradition for New Year’s Eve had changed. Now that we are back in California, surrounded by family, we get together, have plenty of appetizers, toast the New Year with sparkling Apple Juice (there are little ones involved) and play games until midnight. When Kiddo was a wee little one, Hubby and I went out for New Year’s Eve. As soon as he was old enough to join us, the parties were a thing of the past and we had a wonderful dinner at home, ringing in the New Year with Chocolat Soufflés. I haven’t made a Soufflé in a while now. Kiddo was the last person to whip one up. It’s time we do it again – we are long overdue.
Soufflés: Chocolat Soufflé de Mema
5 tablespoons sugar, plus additional for dusting Soufflé dish
4 oz semisweet chocolate, coarsely chopped
3 tablespoons WHOLE milk
2 egg yolks
3 egg whites
Prepare bowl to whisk whites by cleaning with lemon juice, carefully rinse and dry completely. Set aside. Preheat oven to 375 degrees. Butter a small soufflé dish (2 ½ inches deep, 6 inch diameter; soufflé with not rise in a larger dish). Lightly dust dish with sugar. Wipe away any butter and sugar from around the top of the inside of the dish. Set aside.
Place milk and 4 tablespoons sugar in a small saucepan and stir over a medium-low heat until sugar dissolve, about 45 seconds. Stir in chocolate and coot until melted, about 1-2 minutes. Transfer to a non-reactive bowl (glass or stainless steel), cool for 5 minutes. Then beat in egg yolks.
Beat egg whites in a non-reactive bowl until foamy, then sprinkle in remaining tablespoon of sugar. Beat until stiff peaks form. Gently mix one-third of the egg whites into chocolate mixture, then fold in remaining whites, one-third at a time. DO NOT OVER MIX. Spoon batter into soufflé .
Make sure oven rack is low enough to allow soufflé room to rise as much as 2 inches above the dish. Bake until puffed, about 25 minutes. Dust with confectioners sugar and serve immediately. Soufflé will begin to deflate after about 2 minutes.