Difficult Chocolate dessert recipes
Do you remember my Chocolate Ice Cream recipe that you need to patiently wait for 5 days to get the perfect result? That recipe required six egg yolks and I had to figure out how to use the leftover egg whites, and that’s how I came up with this amazingly delicious Chocolate Soufflé.
It turned out that I actually needed additional two more egg whites for this recipe but my oh my… it was heavenly. From outside of the oven window while baking, I could see the soufflé rose high up above the ramekins. It was a beautiful sight; the texture looked fluffy and airy. After I took out the perfect looking soufflé from the oven, I was mesmerized by the beautify for several seconds, then it brought me back to reality. When realized that it started to deflate slowly. Oh no!
I quickly dusted powder sugar and ran to my “photo studio” (ahen, it’s just a part of my living room next to a big window), and started to take pictures. No, I wasn’t ready for a photo shoot. As I took pictures I immediately gathered some props (a spoon, fabrics etc). The result? Not too happy, because I don’t see my perfectly risen soufflé! Anyway, it was probably the most difficult food photo that I’ve taken so far, even more time sensitive than ice cream shot, and I wasn’t prepared at all.
The story does have a happy ending. As the soufflé beckon me to take a bite, I took a big spoonful of warm chocolatey soufflé and it was so good. I actually forgot about the chaotic photo session until I started to write about them now. Maybe I’ll have to make it and take pictures again. This time, I will set up everything in advance and run to the “studio” as fast as I can! I hope you enjoy this Chocolate Soufflé.
There will be no Bento post this Friday and I’ll see you next Monday. In my recent Onigiri (Rice Balls) post, I mentioned that I’ll be visiting the Japanese rice field and mill. I’m heading up north with my family tomorrow and we’re all excited to see the rice field in California for the first time! I’ll share some pictures from the trip.
Chocolate Soufflé Recipe
- Unsalted butter to coat the ramekins
- Granulated sugar to coat the ramekins
- 3 oz (85 g) bittersweet chocolate (next time I'll use really good chocolate)
- ⅓ cup half-and-half (one part heavy cream and one part milk)
- ½ cup unsweetened cocoa powder
- ⅓ cup water
- 8 large egg whites
- ½ cup granulated sugar
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