Souffles used to intimidate me. I thought restaurants chefs to be absolute culinary geniuses when they turned out a gorgeous, airy souffle, only knowing that they required the utmost expertise in preparation, absolute quiet caution while baking, and then dynamite dexterity to get the souffle from oven to table before the fragile cloud began to deflate.

Ha.

While those things certainly are required, making a souffle is not as difficult as it would seem. If I can make a souffle - I don't have the perfect precision to measure out ingredients, I don't have the patience to leave the oven door closed, and I certainly don't have the discipline to stay quiet whilst the damn thing is baking - anyone can.

The basic premise of a souffle is stiffly beaten egg whites folded into any sort of flavored base, most often chocolate or fruit. The airy egg whites are what give the souffle the pouffiness, and a properly prepared ramekin or souffle mold is what allows the souffle mixture to climb up the sides and rise.

I certainly wouldn't recommend trying your hand at it for the first time on Valentine's Day, or any other special occasion for that matter, but a few days before is good a time to practice.

Espresso Mocha Souffle

Preheat oven to 375.

Generously butter 4 8 oz.ramekins with softened butter, then sprinkle with sugar. Cover ramekins with plastic wrap and place in refirgerator (to keep the butter from melting).

Whisk ½ c. cream, 2 T. instant espresso powder, and 2 T. sugar in a small saucepan over low heat until the espresso and sugar dissolve. Add 4 oz. semi-sweet chocolate and stir until melted. Remove from heat and let cool. 

Beat 6 large egg whites in a large bowl until they just hold soft peaks. Add ¼ tsp. cream of tartar, continue beating, and gradually add ¼ c. sugar until the egg whites form stiff peaks. Fold about ¼ of the beaten egg whites into the espresso mocha mix until thoroughly combined, then fold in the remaining egg whites.

Place prepared ramkeins on a baking sheet. Pour the souffle mixture into ramekins and bake about 15-20 minutes, o runtil they have pouffed up. Yes, you can open the oven door, but do it slowly and gently, and just enough to peek.

Dust soufflés with confectioners sugar and serve immediately. I served mine with a chocolate creme anglaise, but you can also put a tiny scoop of coffee or chocolate ice cream in the center of the souffle.