Wolfgang Puck

Valentine’s Day is right around the corner and we recognize that playing Cupid in the age of Covid can be tricky.

With many of us still with safer-at-home guidelines, a candlelit dinner at a restaurant or a romantic weekend getaway may not be an option. Since love is still on lockdown, world famous celebrity chef Wolfgang Puck is sharing with us a sweet treat recipe that you can recreate from comfort and social distanced safety of your own home.

Whether you are boo-ed up or celebrating Galentine’s Day with your BFF, impress them in the kitchen with Wolfgang’s decadent Chocolate Souffle for two.

Wolfgang puck’s Chocolate Souffle

Ingredients

  • 1 tablespoon unsalted butter, at room temperature
  • 2 tablespoons granulated sugar
  • 4 ounces bittersweet chocolate or bittersweet chocolate chips
  • 2 large egg yolks
  • 7 large egg whites
  • Juice of ½ lemon
  • Confectioners sugar for dusting

Instructions

1. Preheat oven to 425F

2. With the butter, coat the insides of eight ½ cup ramekins or souffle dishes. Lightly dust them with about 1 tablespoon of the granulated sugar. Place them on a baking sheet and refrigerate until needed.

3. Melt the chocolate in a metal bowl set over a saucepan of gentle simmering water. Remove from heat and stir in the egg yolks.

4. In a clean bowl, beat the egg whites with a hand mixer on medium speed until they form soft peaks. Beat in the lemon juice and the remaining 1 tablespoon of sugar. Continue to the beat the whites until they are stiff, holding peaks that stand upright when the beaters are lifted out, but still very shiny. With a rubber spatula, gently fold one-quarter of the egg whites into the chocolate mixture, and then gently fold that mixture back into the remaining whites.

5. Distribute the souffle mixture evenly among the ramekins. Run your thumb around the inside of the edge of each ramekin to help the souffles form “hats” as they rise.

6. Bake for 7-10 minutes or until the edges are set but the middles are still just a little soft.

7. When the souffles are done, transfer each ramekin to a dessert plate. If you like, spoon a little confectioners’ sugar into a fine-mesh sieve and tap its edge over the souffles to dust them with some sugar. Serve immediately (serves two).

thoughts?