It’s Holly

I don’t know why, but soufflé has always seemed like the most daunting baking task in the world. Rumors of the kitchen having to be perfectly quiet so the soufflé doesn’t fall is enough to make anyone run. But not me - I don’t run from a [food] challenge. I take that shit head on, son.

So, thanks to some rainy weather and about $15 worth of chocolate, I was determined to make soufflé. I’m not one to *not learn from other people’s mistakes (especially when it involves a lot of chocolate), so I found this blog with this recipe (thanks, tastespotting!).

And so, the task begins.

Melt all that lovely chocolate

It’s hard to believe this started out as 6 egg whites, but lo and behold. Who was the french guy that decided that beating egg whites into an airy submission would be a good thing. You know it was a french guy.

Whisking in a small amount of the whites into the melted chocolate mixture

Ooh, side note. Apparently, you’re supposed to keep the chocolate warm so when you mix in the hot milk mixture, it doesn’t separate. Mine separated. Room temp chocolate + hot milk = fat coming out of chocolate making it really ugly and utterly unusable. Then I whined… “Moooooooom… my chocolate separated!!!” She says “well, put it back together.” Hmm… put it back together. I broke out the hand mixer and whipped it into shape, and sure enough, it went back together. Thanks Mom!

Let’s get it in the oven before I mess something else up…

Alllll set!

Alllll done! I couldn’t believe I got soufflé right on my first try!

And it was a ceramic rammikin of chocolatey dense and airy goodness.

Now, I’m all about soufflés. I think I’d like to try a savory one - cheddar and bacon, perhaps? Smoked gouda and spinach? Endless combinations!