July 26, 2011

chocolate-espresso 'faux soufflés'


Real mail is so underrated.
Well, maybe not underrated, just under-used. There's nothing so exciting as seeing a handwritten envelope peek out amidst countless credit card offers and ever-present bills. The useless mail is carelessly tossed aside (or dropped on the floor, who really knows) to free up both hands for envelope-ripping.
 
espresso shots are blurry, they just are.
What I'm trying to say is, I have this penpal. She is sensational. I met her through her blog and we've since embarked on a long journey of letter-exchanging, present-exchanging, music-exchanging and recipe-exchanging. It has really been wonderful.


I think everyone should have a penpal. Or at least write letters to people, just because. I can bet that it would brighten anyone's day.

What was I saying? What's the point of all this?
 

Oh right.

My penpal and I exchange recipes along with our letters. She sent me this one that is out of the book she is reading, called French Women Don't get Fat

I'm hoping that means I can eat three of these and not get fat.


They melt in your mouth and are sinfully rich. Delightful on their own or with a little ice cream.


Chocolate-Espresso 'Faux Soufflés'
4 Servings

8 oz. Dark chocolate
4 egg whites
Salt
4 egg yolks
2 T. Espresso

1. Melt chocolate over a double boiler.
2. In a large bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
3. Whisk yolks into chocolate. Stir in the espresso.
4. Gently fold in 1/3 of the whites, then gradually fold in the rest.
5. Pour equally into four ramekins, cover with saran wrap and refrigerate for 4 hours. 


1 comment:

  1. This is my kind of souffle recipe. I wonder if I'd get fat by eating all four of these?

    Penpals are the best! I love getting surprises in the mail.

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