Milk Chocolate Soufflé


Mmmm Mmmm good!¬† I needed a fancy dessert for a Valentine’s day at home. The milk chocolate Souffl√© in the February issue of Bon App√©tit 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 Souffl√©s…

Recipe link
Bon Appétit | February 2010

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