Last Valentine's Day, SP made me chocolate souffle for dessert. It was really good and we often talked about making it again but never did. Until this past Valentine's Day. I guess maybe we're starting a Valentine's dessert tradition? Same recipe, same chocolaty goodness as last year. This time they puffed up more in the ramekins and spilled over the sides and then collapsed a bit more. But still yummy.
I have yet to attempt a souffle, so I applaud those who try. Somehow I just know I'll screw it up. My fear isn't it collapsing, but it failing to inflate at all. What is the secret to a successful souffle?
ReplyDeleteThey look so pretty! Souffle always does. I agree and want to do a Nicle + G + me meet-up... Let me see what happens over the course of this next week and we can start to plan via e-mail!
ReplyDeleteforkedpgh: I'm not sure we know the secret! I know the 'trick' is beating the egg whites just right, but it's so hard to judge. Too little beating and it won't rise. Too much and it'll crack - which I guess is what we did since it cracked on top. But it still tasted really good!
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