Tasty Thursday- Chocolate Soufflé

It's rainy and grey outside. Waking up early to such weather was utterly bliss. I took few minutes to tuck Adam with his blanket, and went straight to do my morning routine in-you-know-where. 

So, what's for breakfast? Chocolate soufflé! Seriously?

Before everyone wakes up [and start to bug me =P], I heated up the oven and quickly gathered the ingredients. You see, I'd bookmarked this souffle recipe few months ago, and finally got my mojo call last night.  Honestly, I've been thinking and dreaming about it lately..Simply couldn't hold the urge of putting the rich chocolaty taste on my taste buds..nyum nyum..[red flag mode dah nak dekat pun =p]

On the other note, people always said that it's hard to make soufflé.. I'd been hesitating to make them due to this reason too..But since Masterchef Whitney Miller made the art of making soufflé looked easy..[plus yummy], I vowed to take the soufflé challenge myself.. After done with the saucing and whisking, I popped both ramekins into the oven, and I thought to myself, that's it..it was pretty easy to make soufflé.. Both of them rose beautifully in the oven and the top of these soufflés fell shortly after I took them out of oven, leaving slightly crisp tops which hide the rich gooey interior. 

So yes, it's true..I made these lovelies for breakfast instead of dinner desserts.. thee..why not? Who said we can't have dessert for breakfast…=P The texture was so puffy and I felt like eating cotton with chocolate flavors =P To me, it was among the best comfort-food dessert I've ever tasted. 

BigDaddyO had his before he went to work..

One thing I've noticed about this soufflé recipe, though, is that granulated sugar coated inside the ramekins. It somehow get scooped together with the soufflé and it gave that rough sugary grain texture inside your mouth. Make sure you used very fine granulated sugar for the coating to avoid this. 

Anyway, this chocolaty soufflé truly has a way to brighten up our morning :D I'm glad I tried it and of course I'm going to whip up types of soufflé [sweet or savoury] after this.. As Julia Child said,

"Learn how to cook -- try new recipes, learn from your mistakes, be fearless, and above all have fun!"

Stay tune with my next soufflé adventure!! =p

Chocolate soufflé {Taken from myrecipes's Individual Chocolate Souffle}

Yield: 2 servings (serving size: 1 soufflé)

Ingredients;

• Cooking spray
• 4 1/2 tablespoons granulated sugar, divided-next time I'll used fine granualted sugar..
• 1 tablespoon all-purpose flour
• 1 1/2 tablespoons Dutch process cocoa-I used unsweetened cocoa powder + a pinch of soda
• 2 tablespoons fat-free milk
• 1/4 teaspoon vanilla extract
• 1 large egg white
• 1 teaspoon powdered sugar

1. Preheat oven to 350°.
2. Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with 3/4 teaspoon granulated sugar.
3. Combine 2 tablespoons granulated sugar, flour, cocoa, and milk in a small saucepan over medium heat. Cook 2 minutes, stirring until smooth. Spoon chocolate mixture into a medium bowl; cool 4 minutes. Stir in vanilla.
4. Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 tablespoons granulated sugar, 1 teaspoon at a time, beating until stiff peaks form (do not overbeat). Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350° for 15 minutes or until puffy and set. Sprinkle each soufflé with 1/2 teaspoon powdered sugar. Serve immediately.