I can’t tell you how antsy I have been for Friday. Just envision me with a frizzy pony tail, wearing smelly gym clothes and about half of my children’s breakfast. Then envision the unsettling//crazy look in my eyes as I survey my home covered with a mess of toys, a sink full of dirty dishes, and a never-ending pile of laundry. The overwhelming mix of to-do lists and anxious sweating is the essence of who I have been this past week, so I could not be more thrilled that Friday is now here. Please, someone get me a cocktail.
Admittedly, we’ve been busy. There’s been house-building stuff to tend to, tons of bloggy content to create, and a pretty constant flow of meetings, house guests, and packing. On top of that, I made the scholarly decision to potty train George this week, and can we all just LOL at that one. Just as soon as we’re ready to walk out the door or sit down for dinner, George decides to pee in his shoes or squash down on his underwear full of you-know-what. I’m not sure if he is drinking gallons of water behind my back or if he just enjoys playing the game called “Let’s See if Mom Can Guess Which Corner I Peed in Today,” but the kid goes more than a pregnant lady in her third trimester. It’s borderline impressive.
Thankfully, we have some fun plans to look forward to this weekend. We’re having a mini staycation in Birmingham and then my birthday is the following Monday! I’m turning thirty fun (cough: 31) and I can’t wait to celebrate. One of the many perks of being a food blogger is that you’re always allowed to make your own birthday cake, and I’m just really into being a control freak with my dessert. Stay tuned for more on that.
As for today’s recipe, I’m sharing these mint chocolate soufflés, a must-make from Staub’s newest cookbook. One of my favorite Instagram friends, Amanda Frederickson, was the ghost writer for this stunner, and I was so impressed by the book. Although I was allured to a number of the recipes right off the bat, I knew these mint chocolate soufflés were calling my name.
I love how special and celebratory the little soufflés are. Yes, they’re a bit of work, but the reward is so incredibly worth it. The recipe is seamless and there’s something incredibly gratifying about delivering something so stunning to the table. With the holidays just around the corner, you’ll want to have this recipe on standby for any fancy small gatherings or candlelit dinners.
The making of these mint chocolate soufflés requires a few different steps, but if you read through the instructions it will be easy to see where you can break the work up to fit your schedule. The mint creme anglaise, made with fresh mint, can be made a day or two ahead of time, and even the soufflés can hang out in your fridge for the afternoon until you’re ready to bake and serve. Just remember that you’ll want to bake these up right before serving and not a moment sooner. Your guests will want to see those lofty domed chocolate tops before they fall! Everyone just loves a dessert that comes is served individually! (PS, I used these cocottes.)
Give these mint chocolate soufflés a try and be sure to check out the new cookbook. In the meantime, I hope your Friday is full of love and dessert. Happy baking!
If you like these mint chocolate soufflés you should check out:
Mint Chocolate Souffles
These mint chocolate souffles are fancy and festive, a chocolate lover’s dream. Made with a fresh mint creme anglaise, these treats are perfect a decadent after-dinner treat.
- Prep Time: 45
- Cook Time: 20
- Total Time: 1 hour 5 minutes
- Yield: 6
- Category: Dessert
For the mint creme anglaise:
- 1 cup half and half
- 1/2 vanilla bean, split
- 1 cup fresh mint leaves
- 3 large egg yolks
- 1/4 cup granulated sugar
For the souffle:
- 1/2 cup granulated sugar, plus more for coating the pan
- 6 ounces bittersweet chocolate
- 1/2 cup heavy cream, warmed
- 2 teaspoons vanilla extract
- Pinch of salt
- 4 large egg yolks
- 5 large egg whites
- 1 teaspoon cream of tartar
- Powdered sugar, for sprinkling
To make the creme anglaise:
- In a petite saucepan, combine the half-and-half, vanilla bean, and mint. Bring just barely to a boil over medium heat, then pour into a bowl and cover with plastic wrap. Let the vanilla bean and mint infuse the cream for 20 minutes. Strain the cream and keep it warm.
- In a medium bowl, whisk the egg yolks and granulated sugar. Gradually whisk 1/4 cup of the warm cream into the egg yolks. Slowly whisk in the remaining cream mixture. Return the cream to the French oven and cook over medium-low heat until the creme anglaise is thick enough to coat the back of a wooden spoon. Strain into a bowl, cover it with plastic wrap, and chill until ready to serve.
To make the souffle:
- Preheat the oven to 350 degrees. Butter the sides of 6-6 ounces ramekins or cocottes. Sprinkle each pot with sugar, coating the sides and the bottom. Discard any excess sugar.
- In a large bowl, combine the chocolate and warm cream. Let sit for 2 to 3 minutes, then whisk until smooth. Add 1/4 cup of the granulated sugar. the vanilla extract, and salt and mix well. Add the egg yolks and whisk to combine. Set aside.
- In the bowl of a stand mixer, combine the egg whites and cream of tartar and mix on low speed until small bubbles begin to form. Increase the speed to high and mix until soft peaks form. Sprinkle in the remaining 1/4 cup granulated sugar, a small amount at a time, and continue to beat on high speed until smooth and flossy stiff peaks form.
- Using a spatula, fold 14 of the egg white mixture into the chocolate mixture. Add the remaining egg whites, being careful not to overtax. Pour the mixture into the prepared French oven and bake for 23-27 minutes, until the souffle has risen and the top appears set. Sprinkle with powdered sugar and serve immediately with the creme anglaise.
The recipe for these mint chocolate soufflés are from Staub.