Celebrate National Chocolate Souffle Day With These Decadent Recipes
By: Amy Jeanroy
Published: February 28, 2016

Today is National Chocolate Souffle Day, and that means I get to impress my family with a simple, yet elegant dessert. They won't know why it tastes so incredible, but the reason is simple; you have to use the best ingredients that you can find for this one.
 
I remember the first time I ever tasted chocolate souffle. My mother had brought us home a taste from some fancy restaurant she and my father had gone to. Honestly, there weren't too many fancy restaurants where I grew up, so my childhood memory fills in the details however it wants to. 
 
The souffle was of course no longer puffed up and glorious by the time I arrived on the dinner table, but the kids all gathered round to have a little spoon of this incredibly rich chocolate dessert.
 
From that moment on, I think my love affair with good quality chocolate was a done deal. I believe in making a smaller something with better ingredients, rather than skimp and buy inferior ingredients to save a few dollars. Chocolate Souffle is definitely one of those recipes. You use good chocolate, heavy cream, egg yolks and then the whites, to make this dessert. You can't substitute any of them without losing something in the end result. It's so worth it. 
 
Souffle au Chocolat
 
340 g. chocolate, chopped
150 ml. heavy cream
2 large egg yolks
Pinch of salt
6 large egg whites, at room temperature
2 Tbsp. sugar
 
Preparation
 
Butter eight 3/4-cup soufflé dishes; sprinkle with sugar, tilting cups to coat completely and tapping out any excess.
Arrange prepared soufflé dishes on large baking sheet.Combine chocolate and cream in large metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and mixture is smooth. Remove bowl from over water. Stir egg yolks and salt into chocolate mixture. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until semi-firm peaks form. Using rubber spatula, fold 1/4 of beaten egg whites into chocolate mixture to lighten. Fold remaining egg whites into chocolate mixture in 2 additions. Divide chocolate mixture among prepared soufflé dishes, filling dishes completely.
 
For complete instructions, click here.