Mother’s Day is coming up in about two weeks, and it’s a day I try to splurge a little on myself. I’ll shop for some gourmet groceries, have lunch with another mom friend, and put away all the work work that I usually do to take a break and mainly enjoy my children- the reason I’m a mom!
It’s also a day I’d like to share a treat with the woman who raised me (and the woman who raised her), and a great way to do that is to enjoy some dark chocolate goodness together. This year I plan to invite my mother to join me at the spa before lunch, and then bring her over to spend some time with her grandsons while I surprise her with a recipe I absolutely love- dark chocolate soufflés!
Dark Chocolate Soufflés
2 tablespoons butter (plus a bit extra to coat cocottes)
2 tablespoons flour
1/2 cup International Delight Hershey’s Chocolate Caramel creamer
6 ounces semisweet dark chocolate, chopped and melted
2 large egg yolks
4 large egg whites
1/4 cup sugar
confectioner sugar to coat cocottes and optionally dust tops of soufflés
Makes 4 dark chocolate soufflés in cocottes
1. Preheat oven to 350º F.
2. Butter four cocottes and dust lightly with sugar, evenly coating the bottom, sides and rim and each cocotte.
3. In a small saucepan, melt the 2 tablespoons of butter over low to medium heat and add in the flour, stirring together until completely smooth. Pour in the Chocolate Caramel creamer and whisk continuously until the sauce thickens (about 5 minutes or so). Remove from heat and pour the mixture into a bowl.
4. Stir in the melted chocolate. Add in the egg yolks, whisking well after each one and set aside.
5. In an electric mixer, beat the egg whites until soft peaks begin to form (usually a couple of minutes). Add in the sugar slowly, and whip until the eggs are shiny and stiff (usually 5 minutes or less).
6. With a rubber or silicone spatula, fold in about half of the eggs whites into the chocolate mixture (separate mixture and pour in eggs whites, mix together, then separate again and add in remaining egg whites). Mix together in upward movements to not deflate whipped eggs.
7. Pour mixture evenly into the four buttered and sugared cocottes. Bake at 350º F for about 30 minutes, until it starts to stiffen. Serve right away with a sprinkle of confectioner sugar on top, and enjoy!
Happy Mother’s Day
Most of us moms on Mother’s Day just want a day to relax and feel like the center of attention for a bit. Moms really do a lot for their families, so one day a year where the tables are turned and the focus is on us sounds like a wonderful treat. I love reading the handmade cards and saving the crafts my sons make for me in school to commemorate the day, and I especially love just sitting in my home, surrounded by the people and things that mean the most to me.
This year, after I treat my mom and mother-in-law to delicious baked treats, I plan to enjoy one I save for myself, and sit down with a cup of coffee to relax while watching the boys play in the backyard and around the side of the house with sticks and their ride-on cars. I love the slow moments where life happens and I just get to watch ♥︎
If you try my recipe for Mother’s Day this year, let me know how it turns out, and have a Happy Mother’s Day!