Individual Chocolate Souffles

What did you have for Valentine's Day Dinner? If you are currently single, did you treat yourself or ignore the whole thing? Did you go out as a couple to a nice restaurant dinner, or simply have a special little something at home (it being a workday Monday and all), or did you go all out and make your special someone's (or your own) favorite dinner last night? Please comment and share what you had for dinner on Valentine's Day. I don't know about everyone else, but I love it when someone shares with me what they cook or eat for dinner -any day of the year. Last night, I made one of our favorite dinners: a broiled salmon fillet (luckily, there's still some salmon left in our freezer) seasoned with lemon-pepper and olive oil, pasta with defrosted pesto (made and froze last summer), a good bread, a green vegetable (I found more frozen edamames), and a simple green salad. He brought home a small bottle of champagne, and I made these delicious, though imperfect, chocolate souffles for dessert. They are surprisingly, rather easy to make.

Individual Chocolate Souffles

Adapted from Mastering the Art of French Cooking by Julia Child

In small bowl, microwave 1 minute:

4 oz. Baker's Sweet Chocolate

3 T. strong espresso (I used decaffeinated)

Melt and stir until smooth.

Butter 4 individual dishes and place on a baking sheet (not necessary, but it makes them easier to handle)

Preheat oven to 400 degrees

In a saucepan with a heavy bottom,

Melt: 2 T. butter

Add: 3 T. flour

Make a light roux and cook 1 minute

Add:

1 c. milk (I used almond milk)

Stirring constantly while it cooks, make a smooth sauce. Cook 2 minutes.

Separate 3 eggs.

To beaten yolks, add a bit of the cream sauce to lighten and add yolks to cream. Remove saucepan from the heat. Stir in:

1-2 t. vanilla

melted chocolate

In a mixing bowl, beat egg whites and a pinch of salt till frothy. Gradually add 1/4 c. sugar and whip on high until they form stiff, shiny peaks. Fold into chocolate cream. Divide between 4 dishes, filling 3/4 full.

Reduce oven heat to 35o degrees and bake 14 minutes or until done. Serve immediately, with a dusting of powdered sugar, and/or with ice cream or whipped cream, if desired.