Being a novice, I went to the master and followed Ms. Martha’s recipe. Here it is if you’d like to have a peek: http://www.marthastewart.com/356052/individual-chocolate-souffles
This recipe makes four mini soufflés, for those of you who are polyamorous. ;-)
This year, I’ve learned a lot about self-love. Not the narcissistic kind of attention-seeking obsession that’s epidemic these days. I mean the quiet and personal care of ones needs, health and dignity. Boundaries, dreams and desires. Value, worth and integrity. I could go on and on…
No doubt your list will look a little different than mine. What I’ve realized this year is how important it is to have a list at all, of what we want, what we need, what we can accept, what is non-negotiable.
This simple quote sparked a little epiphany for me a few months back:
Maybe you’ve already had this realization. I’ve always been a late bloomer. I suppose it reminds me, as often as I can, to be good to myself, and those I care about. Perhaps the miracle of love is that simple.
To finish off this #VDay post, here are a couple of links to One Billion Rising, the day of action to raise awareness about violence against women, created by the author of The Vagina Monologues, Eve Ensler. This reminds me of the value of rage, especially when transmuted into something beautiful, something that can change the world, a process I think writers understand very well. Check out the links, I promise, you will be inspired.
A :-) xo
Mini Chocolate Soufflés*
Makes 4 ramekin-sized soufflés
- 2 tablespoons unsalted butter, room temperature
- 1/3 cup granulated sugar, plus more for ramekins
- 3 large egg whites, room temperature, plus 3 large egg yolks
- 1/8 teaspoon cream of tartar
- 5 1/2 ounces bittersweet chocolate (70 percent cacao), melted
- 2/3 cup whole milk
- 1 tablespoon plus 1 1/2 teaspoons cornstarch
- 1/8 teaspoon salt
- 3 tablespoons sour cream
- Garnish: confectioners’ sugar, for dusting
Preheat oven to 420 degrees. Brush four ramekins generously with the butter andcoat with granulated sugar. Whisk whites with a mixer until frothy, about 2 minutes. Add cream of tartar; whisk until soft peaks form. Add 1/3 cup granulated sugar; whisk until medium peaks form, about 5 minutes.
Set chocolate in a bowl. Whisk milk into cornstarch and salt in a saucepan. Bring to a simmer. Cook, stirring, until thick, 1 to 2 minutes. Whisk into chocolate (mixture will separate). Whisk in yolks and sour cream. Gently fold in egg whites. (Note: According to the cook’s tip on the Martha Stewart website, this batter can be made up to 3 hours in advance. I used mine right away.)
Fill ramekins evenly with batter. Set ramekins on a baking sheet, place in the oven, and then reduce the heat to 400 degrees. Bake until souffles rise but centers are still liquid, about 16-17 minutes. Don’t worry, they will be have a liquidy centre, similar to a lava cake. Dust with confectioners’ sugar. For the icing sugar design, I made a stencil by cutting some hearts into a sheet of paper. Yup, just like you used to for your valentine back in school. Or maybe you still do? How sweet of you.
- Eat right away or the soufflés will start to fall. This might mean dessert before dinner. I’m not saying that’s what happened over here. (It is.) Enjoy!
(*Original recipe: Individual Chocolate Souffles, Martha Stewart, http://www.marthastewart.com/356052/individual-chocolate-souffles.)