Paired with a Chocolate Stout
I know. “Soufflé” is pretty much the scariest word on the planet. Now think about how scary making soufflés are and then think about making them at 7220 feet. Yup. Now, THAT’S scary. It took me a long time, like a REALLY long time to be able to perfect soufflés at elevation. I tried for a couple of months, and then I gave up for about a year. Then I decided to try again. The thing about soufflés is that they really aren’t all that difficult to make. They don’t require many ingredients, but they do require a certain level of technique. The only way to master this technique is to keep trying.
I decided to share this recipe with you guys today since Valentine’s Day is literally right around the corner. If you haven’t come up with a dessert for the big day, there’s still time to make these little cuties. They have a touch of cinnamon and that sets them apart from the rest. They are so chocolatey, so light and airy, and super addicting.
As you try this recipe, don’t get frustrated if they don’t come out perfectly. There is a certain level of trial and error that comes along with this recipe. Don’t fret! It will work out eventually. I promise! If I can do it, seriously, anyone can do it.
Beer I feel like I don’t even need to go into specific detail as to why I decided to pair these soufflés with a chocolate stout. This should be pretty obvious, but stouts go so well with chocolate. A chocolate stout goes even better with this recipe in particular. The great thing is that it’s the perfect time of year to sit down with a stout. It’s cold. It’s snowy, and stouts are so warming! Give the pairing a try. You won’t be disappointed!
Easy Cinnamon Chocolate Soufflés
15 minPrep Time
15 minCook Time
30 minTotal Time
- 2 tablespoons unsalted butter, softened to room temperature (divided)
- 1/4 cup superfine sugar, divided
- 6 ounces dark chocolate (70% or higher), cut into small pieces
- 2/3 cup heavy cream
- 5 egg whites
- 1/2 teaspoon ground cinnamon
- Serve with: dusting of confectioner's sugar, vanilla ice cream, sprinkling of ground cinnamon
- Preheat your oven to 400 degrees F and grease 4 6-ounce ramekins with unsalted butter. Sprinkle about 2 tablespoons of the superfine sugar onto the greased ramekins. Set aside.
- In a medium bowl, combine the dark chocolate and heavy cream. Place the bowl in the microwave and melt in 20 second increments, stirring after each increment, until all of the chocolate has melted and the mixture is smooth. Set aside.
- In the bowl of your stand mixer with whisk attachment fixed, add the egg whites. Beat the eggs on medium speed until soft peaks begin to form. Add the remaining sugar and cinnamon and continue to beat the eggs until stiff peaks form.
- VERY gently fold the egg whites into the chocolate. Do this very gently because if you fold them too much, your soufflés will sink as soon as you bring them out of the oven.
- Divide the batter among the 4 ramekins and place them in the oven. Bake the soufflés for about 15-16 minutes or until puffed up. This time amount will vary based on your oven. You may need to bake them for a little bit longer or you may need to start checking them at the 10 minutes mark. Try not to open your oven and use your oven light instead to watch them.
- Remove the soufflés from the oven and serve immediately with vanilla ice cream and a sprinkling of confectioner's sugar and ground cinnamon.
It is very possible that your soufflés will crack at the top. Mine always tend to and very rarely have I had a soufflé that hasn't. This is OK. It doesn't change the taste of the soufflé.