Chocolate Polenta soufflé- -2/29/13
What is the best ending to an Italian dinner? A chocolate Polenta Soufflé!
This recipe is actually versatile! You can bake ahead of time and then reheated in the microwave for about 20 seconds before serving without compromising their texture and moisture of the soufflé or you can bake it about 20 minutes before serving them. They are best served with a large doll up of vanilla ice cream.
Who doesn't like a soufflé? They look so yummy fresh out of the oven and in the center of the soufflé is a chocolate ganache oozing out as you spoon the soufflé into your mouth.
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The soufflé is also delicious served with a bit pureed strawberries or raspberries or a simple sprinkle of powered sugar.
I served this dessert at my Italian Chef's Menu
Preparation work..
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Ingredients:
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Prepare the ganache: Put the cream in small sauce pan and bring it to boil over medium heat. Remove from the heat. |
Put the chocolate and butter in a small bowl add the hot cream. |
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Stir until all the ingredients are melted and fully blended. Let cool slightly and then cover and refrigerate for about 1 1/2 hours or until cold |
For the chocolate soufflé: In a sauce pan combine the milk, polenta, and salt.
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Place over medium heat and cook, Stirring frequently for 3 to 5 minutes or just until the polenta absorbs all the milk and becomes thick and creamy. |
Turn off the heat and set aside. |
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On a double boiler place a bowl over barely simmering water place the chocolate and butter. Stir until the chocolate and butter is melted. |
Remove the bowl from the heat and add the polenta. Stir until well combined. |
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Add an egg yolk, one at a time. Keep stirring until well combined |
Add the remaining 2 eggs yolks, one at a time. Stir until well combined. Set aside. |
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In a large bowl add the egg whites and whip them on medium speed until they just began to hold their shape. Add the sugar and whip for about a minute. |
Keep whipping until they form soft peaks. Don't over whipped them or the soufflé will rise too high and spill over the rims of the molds. |
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Gently fold about 1/3 of the whites into the chocolate to loosen the mixture. |
Gently fold in the remaining whites just until combined. Ladle the mixture into buttered mold. |
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Remove your ganache from the refrigerator and use a melon baller and scoop out round balls |
Drop the ganache ball in the center of each chocolate soufflé batter. |
Preheat oven at 375 degrees and bake for about 12 to 15 minutes or until puffed.
Served immediately or let them fall and reheat in microwave for about 20 seconds.
Filed as: Chocolate
