With my pumpkin craving safely behind me (at least for a couple of weeks), I decided that my next souffle attempt would be something a bit simpler: chocolate. And since one of my favorite combinations is chocolate and orange, why not try my hand at that?
I had the plan. I had the ingredients. I had the determination. So I began once again to perfect the ultimate in French desserts.
I melted about 6 ounces of semi-sweet chocolate chips with a couple tablespoons of butter and a splash of milk. I added a few spoonfuls of sugar to keep it sweet. I kept the heat high enough to melt but low enough that it wouldn’t burn, which was about a 3 on my electric stove.
Once the delectable scent had filled the apartment, I zested a large orange over the melting mixture. As soon as I had successfully sheared off as much as possible, I cut a slit into the orange and proceeded to squeeze the fresh juice out and into the chocolate.
The two blended together in harmony and made the air even sweeter. I took the chocolate off the burner and let it cool while I separated my eggs in preparation to whip. I put 2 eggs whites (which turned out to be too few) into a medium bowl and left one yolk to the side.
I tipped a bit of vanilla and the yolk into the now lukewarm chocolate and let it finish cooling while I whisked the egg whites. Once I had them frothy, I finally remembered to preheat the oven to 325 degrees. After that small mishap I resumed my whisking and formed medium soft peak with the eggs whites.
When I was sure that the chocolate was cool enough to mix without deflating the eggs, and warm enough to still blend, I folded the whites a bit at a time into the bowl of melted chocolate. It combined quite nicely but the amount only managed to fill up two ramekins about halfway (which I discovered may be the other problem with my souffles).
Not to be deterred, however, I popped them into the oven and let the chocolate delights be for about 30 minutes. I checked twice and finally decided that they were as good as they were going to get. Which turned out to be delicious but small and only slightly fluffy.
I left them to cool for about 10 minutes before I sprinkled them with powdered sugar and sat with my guinea pig to enjoy the spoils of the night. While much more fully of flavor to tango on our tastebuds, these souffles also fell short of the mark when it came to the true culinary creation.
I suppose I will just have to try again.