Cheese soufflé is my husband very own favorite. And I don’t make it on special occasions for him…No, I make it when I don’t know what to cook and that I don’t have much in the fridge…I just have to add a nice salad and the meal is complete! And really, I wonder where all that fuss around soufflé being challenging comes from because really, I demonstrate here how easy and quick it is to prepare. So do not refrain yourself to impress all your loved ones with these recipes, and especially your guests when, like Rick at acton TV, they love chocolate.

If you want to challenge yourself, the best thing to do is to make Cheese soufflé and chocolate soufflé for the same meal!

Are you ready?

Start with the cheese soufflé.

 

Cheese soufflé

For 2 very hungry or 4 normal eaters :

1/2 stick of sweet butter

1/2 cup all purpose flour

2 cups milk

4 eggs

2 cups grated cheese : gruyère, comté

A pinch of grated nutmeg

Salt and pepper to taste

 

Heat up you oven at 400 degrees F.

Butter and flour a soufflé dish

In a saucepan, heat the milk with the nutmeg

In another one, gently melt the butter.

Add the flour to the butter all in once, and stir with your whisk to make a paste.

Add the milk and stir with the whisk until the sauce thickens. Add salt and pepper.

Add half the cheese

Separate the eggs.

Add the yolks to the mixture, then the remaining cheese.

Whip the egg whites until firm

Add half the egg whites to the cheese cream with a rubber spatula, delicately, then the other half.

Pour the batter in the prepared soufflé dish and bake for about 25 mn. Serve right away with a nice salad full of fresh assorted lettuce leaves, seeds, grated and sliced veggies, nuts, sprouts of all sorts and a real vinaigrette made out of  lemon juice, olive oil, walnut oil and a touch of garlic.

 

Chocolate soufflé

For 8 small soufflé dishes (or ramequins)

1/2 pound of very good quality dark chocolate (at least 60% cocoa)

1/2 stick unsalted butter

8 egg whites

1/2 cup coconut sugar

3 egg yolks

Butter and sugar you dishes.

Place them in the fridge.

Preheat your oven at 350 degrees F.

Break the chocolate in small pieces and melt it on a bain marie with the butter.

When melted, stir slightly and let it temper.

Separate your eggs : place the 8 whites in a large mixer bowl and whip them until firm. Add the sugar, then the yolks.

Add 1/4 of the mousse to the chocolate with a rubber spatula, then add the reste of it delicately.

Fill the ramequins with a spoon, clean ut the edges, place them all on a baking sheet and bake for about 8 mn.

Serve immediately with a nice raspberry coulis.