Ok here we go, I am sitting down and writing this thing. No one is going to stop me (especially myself!!!). I’m not sure why I have been procrastinating when it comes to my blog lately. Waking up at 5 AM to go to school probably doesn’t help. But here we are, it’s not even 11 AM in Charlottetown , I haven’t even been up 6 hours and I am ready to write! Well technically I am ready to type. Either way there will be something for you to read by the end of it.
First off, I would like to tell you a little story about my advent calendar (remember the Lindt one I ranted on about in my last post?). I went to grab it out of my closet yesterday, only to discover that it had expired…on March 31, 2011! No wonder I found it at the dollar store. Anyways, they returned it for me and thankfully there were some left that were actually fresh. Phoof, chocolate disaster diverted.
Day one, a double milk chocolate ball. 23 more to go!
– 3 tbsp. butter plus 1 tsp. for greasing the dish
– 1/3 cup sugar, plus more for the dish
– 1 cup milk
– 3 tbsp. AP flour
– 2 ounces bittersweet chocolate (I used Lindt 70% as I always do)
– 4 eggs, separated
– pinch of salt
2. At this point you are basically making a sweet version of a bechamel sauce (you know, the base for mac m’ cheese). Melt the butter in a saucepan and whisk in the flour. Allow the floury taste to cook out. It should begin to smell nutty. Gradually pour in your milk while whisking. Bring the mixture to a boil and allow to thicken. Then add the sugar and let it dissolve while stirring. Add the chocolate and allow it to melt in.
3. Remove from heat and let cool. Stir in the egg yolks and set aside. If you want to cook the souffles later, you can make this ahead of time and deal with the egg whites just before the souffle is ready to go in the oven.
4. Whisk the egg whites with a pinch of salt until they form stiff peaks. Gradually fold this mixture into the chocolate “bechamel”. Pour it into the prepared ramekins/souffle dish. Bake for 30-40 minutes if using a single dish but only 15-25 if making individual souffles.
5. Enjoy with creme anglaise poured right over top!
(I halved the original recipe for this)
1. Heat the milk. If you are using the vanilla bean, scrape the seeds into the milk. Through the whole pod in too and allow everything to infuse.