Chocolate SoufflĂ©s with Raspberry Sauce

Chocolate Souffles with Raspberry Sauce

I love spending time in the kitchen with my nieces (baby nephew is still a tad too young for cooking). The older ones are at the “tween” and “pre-teen” age and cooking/baking has been a wonderful time for us to catch up and bond.

I recently had a “Girls Night” with them–Dinner, Dessert, and a DVD. 🙂 They had the chance to choose whatever they wanted to eat for dinner, pick up the ingredients at the store, and then prepare it. Not only did it give them the chance to see exactly what went into the food they were eating but they were able to celebrate in the success of creating a delish meal!

Together, we made Mini Turkey Sliders on Kings Hawaiian Rolls (with all the fixins’) and fresh cut Cajun Seasoned French Fries. And for dessert, Chocolate SoufflĂ©s with Raspberry Sauce. You may be thinking, “Aren’t SoufflĂ©s too difficult to make with kids?” I resolutely say, NOPE! One just needs to follow all the steps in the right order, and VOILA! Deliciously decadent SoufflĂ©s that are light and fluffy—and let’s be honest. They look darn impressive. In fact, the most difficult step was snapping a photo quick enough before the SoufflĂ©s fell. (Yeah…..I was a little stressed while trying to get good lighting and a photo in time. <Sigh>…the challenges of being a novice photographer!)

If you’re new to SoufflĂ©s, I really suggest trying the recipe below from Zen Can Cook. It’s quite straight forward with wonderful results. The only edits we made was the addition of a pinch of Cream of Tartar when whipping the meringue (for extra stability) and serving it with my Raspberry Sauce versus their Creme Anglaise. I personally think the tartness of the Raspberry Sauce is a wonderful pairing for the deep set chocolate flavor—allowing the overall dessert to not be too sweet.

And if by chance you find yourself with a SoufflĂ© or two leftover, fear not! Pop the ramekin into the microwave and warm for about 10-15 seconds. Invert the SoufflĂ© onto a plate and serve with a scoop of vanilla bean ice cream and drizzle of raspberry sauce. And there you have it–-Warm Chocolate Cake a la mode! Just as delish and surprisingly, still light and fluffy!

With that dear friends, I wish you all a wonderful Thanksgiving Holiday filled with laughter, fun, and of course…Foodventures 🙂


Chocolate Soufflés with Raspberry Sauce
Serves 6

Chocolate Soufflé (from Zen Can Cook)
1/3 Cup Half-and-Half
3 Ounces Valhrona Manjari or your favorite bittersweet chocolate, chopped
½ Cup Unsweetened Cocoa Powder, preferably Valhrona
1/3 Cup Water
8 Large Egg Whites
½ Cup Granulated Sugar
Pinch of Cream of Tartar
Powdered Sugar for Dusting

Raspberry Sauce
10 Ounces Frozen Raspberries
1/3 Cup Granulated Sugar
1/3 Cup Red Wine
Zest of 1 Lemon

Place all raspberry sauce ingredients in a medium sized, heavy saucepan. Simmer on medium-low until berries have broken down and the wine has cooked off. Approximately 10-15 minutes. Let cool.

Preheat the oven to 375 degrees. Use a pastry brush (or your fingers!) to coat the inside ramekins with softened butter. Fill the mold with granulated sugar, and then pour out the excess.

Pour the half-and-half into a saucepan and heat over medium high heat until bubbles begin to form around the edge of the pan. Remove from the heat and make a ganache by adding the chopped chocolate. Stir well until combined and all of the chocolate has melted. Make a double-boiler by setting a large mixing bowl over a pot of boiling water. Place the ganache in the mixing bowl, add the cocoa powder and water, and whisk until very hot. Remove from the heat and set aside.Place the egg whites in a large mixing bowl and whip on medium speed until foamy. Add Cream of Tartar. Increase the mixer speed to medium-high and make a French meringue by adding the sugar 1 tablespoon at a time and whipping the whites to stiff but not dry peaks. Do not over whip the egg whites! You can tell the egg whites are over whipped if they start to separate and resemble scrambled eggs. Use a rubber spatula to gently fold about half the meringue into the warm chocolate mixture. Then fold the chocolate mixture into the remaining meringue, being careful not to deflate the batter. The soufflé mixture should be homogeneous in color, but if you still see streaks of meringue in the batter, that’s okay. Use a large spoon to gently place the soufflé mixture in the buttered and sugared mold. Fill to about 1/4 inch below the rim of the mold. Run your thumb around the rim to remove the excess butter and sugar. Bake until the soufflé has risen to about 1 1/2 half-inch over the rim and starts to brown on top, about 12 minutes. Remove from the oven and dust the top with powdered sugar.

Serve immediately with a side of Raspberry sauce.

Date Night with My GirlsNina and Stephanie with their creations.


Mini Spiced Cheesecakes with Gingerbread Crust

Since we were preparing a “heavy meal” for my family the other night, I wanted to make something light for dessert to end things off with a little sweetness. What better than mini cheesecakes? They’re small enough for folks who have had a bit too much for dinner but perfect for those of us who have a spare “dessert tummy” that we reserve specifically for delicious treats. They’re quite small so you can just pop them into your mouth. :)

This particular recipe is wonderful for the holiday season with its gingerbread crust and spiced cheesecake filling. The ricotta also offers a light pairing to the cream cheese that is neither too sweet nor dense. For those who prefer even more warmth in flavor, add an additional ½ teaspoon of cinnamon to the cheesecake mixture. You can also swap out the raspberry garnish for a drizzle of white chocolate ganache.

Enjoy! :)


Mini Spiced Cheesecakes with Gingerbread Crust © Photo rights reserved.



Mini Spiced Cheesecakes with Gingerbread Crusts
Makes approximately 18-20 mini cheesecakes


1 Cup Gingersnap Cookies
4 Tablespoons Melted Butter
½ Cup Ricotta Cheese
4 Ounces Cream Cheese
½ Cup Granulated Sugar
½ Tablespoon Pumpkin Pie Spice
1 Teaspoon Vanilla Extract
2 Eggs
Raspberries for Garnish (optional)

Preheat the oven to 350 Degrees.

In a food processor, pulse Gingersnap cookies into an even powder. Transfer to a bowl and add melted butter until the mixture has the consistency of wet sand. Generously spray 2 mini-muffin pans with cooking spray. Place a heaping teaspoon of the gingersnap mixture into the bottom of each cup, pressing firmly down to pack the bottom. Place the prepared pans in the oven and bake for approximately 8-10 minutes. Remove from oven and cool.

In a food processor combine the ricotta cheese, cream cheese, sugar, vanilla, pumpkin pie spice and the eggs. Blend until smooth. Fill the cups with about 1½ tablespoons of the cheesecake mixture. Situate the mini muffin pans in a water bath by placing them in a baking dish and pour boiling water in the baking dish to come halfway up the sides of the mini muffin pans. Bake for 25 minutes. Transfer the mini muffin pans to a wire rack and let cool for 30 minutes then refrigerate for 20 minutes. Use a small pairing knife to gently pop the cheesecakes out of the cups. Plate the mini cheesecakes and garnish with one raspberry atop each cake.