Tonight I decided I wanted to make something special for Valentine's Day, so I thought I would whipped this up. It is adapted from the cover picture on the book The Art & Soul of Baking. I've been eying the recipe since Christmas and I was glad to finally have an excuse to make it. I was certainly not disappointed; it was great, and a fun, festive dessert and I'd definitely recommend it. Did I mention it was super easy?
Raspberry Chocolate Souffles
Makes 2 souffles
2 dark chocolate dove promises, finely chopped
2 tsp. heavy whipping cream
3 ounces frozen raspberries, thawed
1/2 tsp. plus 1 1/2 Tb. sugar divided
1/8 tsp. pure almond extract
1 large egg white
fresh whipping cream, for garnish
fresh raspberries, for garnish
butter and sugar, for greasing ramekins.
1. Melt chopped chocolate and whipping cream in microwave on high for 25 seconds. Stir well until completely melted. Move to freezer for 15 - 30 minutes or until firm. Form into 2 small balls
2. Preheat oven to 400 degrees. Butter and sugar 2 small ramekins.
3. Puree raspberries (including juices) in mini chopper for 30 seconds, until pureed. Push puree through small strainer over small bowl. Press well against strainer with spoon to ensure that all juice makes it through the strainer. Discard seeds. Stir 1/2 tsp. sugar and almond extract into berry puree.
4. Whip egg white in small bowl with hand mixer until peaks begin to form. Slowly add remaining sugar and beat until very stiff peaks form.
5. Fold a small amount (about 1/4 cup) of egg mixture into raspberry puree until completely mixed. Add raspberry mixture to remaining egg whites and fold until no more white streaks are visible.
6. Place a quarter of the souffle mixture in each ramekin. Top with one truffle each. Divide remaining souffle mixture between the two ramekins. Level with a flat spatula.
7. Bake for 13 - 16 minutes, until souffle rises above rim, top is browned, and center is firm to the touch. Serve immediately with fresh whipped cream and fresh raspberries.