To go all out with a heart theme, you can use heart-shaped ramekins or cut out a paper heart, place it in the middle of the baked soufflé, and dust confectioners’ sugar over the top, then remove the paper for an easy way to say I love you!
Chocolate Soufflés with Greek Yogurt
PREP TIME: 15 minutes plus standing
COOK/BAKE TIME: about 25 minutes
MAKES: 6 servings
Unsalted butter, for ramekins
1/2 cup granulated sugar, plus more for ramekins
8 ounces bittersweet (60% cacao) dark chocolate chips
2 tablespoons brewed coffee
1/2 cup plain reduced-fat (2%) Greek yogurt
4 large egg yolks, lightly beaten
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
6 large egg whites, at room-temperature
1/4 teaspoon cream of tartar
Confectioners’ sugar, for sifting
Ripe berries, for serving
1. Generously butter six 6-ounce ramekins (if using 5-ounce ramekins, you’ll need seven; if using 4-ounce ramekins, you’ll need eight), coating the rims, then sprinkle each with 1 tablespoon granulated sugar, turning the ramekins to coat (like flouring a cake pan). Tap out excess sugar. Transfer the ramekins to a rimmed baking sheet.
2. Preheat oven to 400°F. Place the chocolate and coffee in a large heatproof bowl set over a saucepan of simmering water (the water should not touch the bowl). Heat over medium-low heat, stirring frequently, until the chocolate is melted and smooth, about 10 minutes. Remove the bowl from the heat and let stand until slightly cooled, about 10 minutes.
3. Whisk the yogurt into the chocolate mixture until smooth, then whisk in the egg yolks and extracts until combined well.
4. In a large mixer bowl, beat together the egg whites and cream of tartar on medium-high speed to soft peaks. Gradually add the 1/2 cup granulated sugar and beat to stiff, glossy peaks (do not overbeat).
5. Using a rubber spatula, gently fold one-third of the egg-white mixture into the chocolate mixture to lighten. Fold in the remaining egg-white mixture in two batches, gently folding all the way to the bottom to incorporate the whites without deflating, until hardly any white streaks are visible.
6. Spoon the batter into the prepared ramekins, filling completely and gently tapping the ramekins to settle the batter. Using a dough scraper or the back of a knife, scrape the edge over the tops of the ramekins to level, resulting in a flat top on the baked soufflés. Immediately bake the soufflés until puffed and risen above the top of the rims, 12 to 15 minutes. Dust each with confectioners’ sugar and serve immediately with berries.
Recipe by Kelly Salonica Staikopoulos
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
I hope you enjoyed this week’s post and that your Valentine’s Day, and every day, is overflowing with Greek Chocolate Love !
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