School’s still out, but in just a few weeks, the kiddos will be hitting the books once again, which means your schedule is about to become busy, busy, busy. So what better way to carve out some quality time together than by whipping up something tasty in the kitchen. Ah, yes, we know what you’re thinking, “But what about the mess?” Don’t sweat it! Believe it or not, it’s easier than you think. Just check out what Macy’s Culinary Council Chef Rick Bayless has to say and then try his Chocolate Soufflé recipe for yourself! Who knows, cooking might even become their fave subject!
Soufflé molds: Set out 8 6-ounce individual soufflé dishes or custard cups. Spray inside of each mold with oil or cooking spray, or smear with butter. Sprinkle inside with sugar, tipping to coat evenly. Set on baking sheet.
Chocolate: Break or chop into small pieces and place in medium-size glass or ceramic bowl.
Oven: Turn on to 350º.
1. Melt chocolate. Microwave chocolate at 100% power for 1 minute. Stir and remove spoon. Microwave another minute, and stir again. If not completely melted, microwave another minute and stir.
2. Make soufflé base. Separate eggs, placing yolks in one mixer bowl and whites in another mixer bowl. Add ½ cup sugar and 1/4 teaspoon salt to egg yolks. Beat with mixer on medium-high speed until very light, fluffy and thick—about 3 minutes. (Mixture should be so thick that when you lift turned-off beaters an egg yolk “ribbon” falls that takes 3 or 4 seconds to dissolve). Stir cream or milk and vanilla into melted chocolate. Stir in 1/3 of egg yolk mixture. Fold in remaining egg yolk mixture in 2 additions.
3. Beat egg whites. Beat egg whites with mixer on medium speed until fluffy but not at all stiff—3 or 4 minutes. Sprinkle in remaining 1 tablespoon sugar. Beat 1 minute longer on medium speed—until whites are shiny and firm but not stiff. (Beaten whites should form a soft peak—looks like top of Dairy Queen ice cream cone—when turned-off beaters are lifted out.) Stir 1/3 of egg whites into chocolate base. Carefully fold in remaining egg whites in 2 additions. Divide evenly between prepared soufflé molds. You can refrigerate soufflés for several hours before baking—will need to bake longer (20 to 23 minutes).
Bake soufflés and serve. Place molds in middle of oven, and set timer for 15 minutes. Don’t open oven during baking. When timer goes off soufflés should be puffed and cracked on top. When you gently shake baking sheet, soufflés should jiggle only slightly (when you spoon out center to eat, it should be creamy). If soufflés are really jiggly, quickly close oven and bake 2 or 3 minutes longer. Remove from oven, sprinkle with powdered sugar and serve immediately before the soufflés start sinking.