Mmmm Mmmm good! I needed a fancy dessert for a Valentine’s day at home. The milk chocolate Soufflé in the February issue of Bon Appétit called to me. It was insanely easy to make and more importantly could be done ahead of time. The end result was light, airy, puffed perfection. I passed on the whip that was supposed to go with this and instead made a baileys cream (heavy cream,powdered sugar,baileys). This recipe is a keeper!
Note: I used my complimentary supply of farm fresh eggs from Eggland’s Best to prepare this. Their eggs are so healthy that I didn’t feel bad eating two Soufflés…
Bon Appétit | February 2010