Celebrate Valentine’s Day with these gooey, decadent and delicious Dark Chocolate Soufflés, which come together quickly and bake up nicely. The perfect dessert if you’re holding a stay-at-home Valentine’s celebration this year!
My husband gave me the prettiest pink flowers for Valentine’s Day yesterday, and I spent the rest of the afternoon swooning over them.
I’m such a girl. And I’m totally OK with this.
In the seven-and-a-half years we’ve been together, Winston has sent me flowers once before. And those fateful roses preceded our engagement.
Apparently, he does flowers before big important events in our lives, and since flowers are not an every day (or every year!) occurrence, yesterday’s bouquet was even more special.
We’re (obviously) a low-key Valentine’s Day couple. We don’t normally exchange gifts, opting for heartfelt cards and homemade presents. (“Presents” meaning “baked goods.”) We prefer cooking at home instead of braving the restaurant dinner crowds. We spend the evening taking it easy and enjoying time together in the comfort of our own home.
And most years, I bake soufflés to finish off our homemade Valentine’s dinner.
This year is no different… assuming we’re not at the hospital and/or having a baby at the time of our dinner.
I’ve been making a rendition of these soufflés for years, and this might just be my favorite version yet because the chocolate is so rich and intense.
So, if you’re looking for a dessert on the lighter side? These Dark Chocolate Soufflés probably aren’t your thing.
But trust me when I say they are absolutely decadent and the perfect way to end a Valentine’s Dinner with the person(s) you adore most in the world.
- 6 oz. dark chocolate
- ¼ cup half-and-half
- 1 large egg yolk
- A pinch of good sea salt
- 3 egg whites, at room temperature
- 1 tablespoon granulated sugar (and additional sugar for prepping the baking dishes)
- Preheat the oven to 400°F, and position a baking rack in the middle of the oven.
- Spray three 7 oz. soufflé dishes with baking spray and sprinkle with sugar, tilting the dishes to coat all surfaces completely, then tapping to remove excess sugar. Arrange the prepared baking dishes on a baking sheet, and set aside.
- Heat a saucepan over high heat, filled halfway with water, and bring to a simmer.
- Combine the chocolate and half-and-half in a large glass bowl that fits over the saucepan. When the water is simmering, set the bowl over the saucepan to create a double boiler. Stir until the chocolate has melted and the mixture is smooth. Remove the bowl from the heat, and set aside.
- Using a hand mixer (or stand mixer), beat the egg whites until they have formed soft peaks. Sprinkle in the sugar until the egg whites form hard peaks. Set aside.
- Stir the egg yolk and salt into the chocolate mixture.
- Using a rubber spatula, fold a quarter of the beaten egg whites into the chocolate mixture. Gently fold the rest of the egg whites into the mixture, stirring until just combined. (This is very important because if you overmix, your soufflés won't rise as much!)
- Divide the batter among the prepared soufflé dishes, and fill them completely.
- Bake the soufflés on a baking sheet until they have puffed considerably and the tops feel firm.
- Serve the soufflés immediately, sprinkling with powdered sugar, whipped cream, fresh fruit or simply by themselves!