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07/28/2011 National Milk Chocolate Day Milk Chocolate Soufflés with Nougat Whip

Source of Recipe

Bon Appetit


Recipe Introduction

Chocoholics unite—it’s National Milk Chocolate Day! What exactly is milk chocolate? It’s a mix of cocoa solid with either dry or condensed milk. While dark chocolate is usually used for baking, this sweet treat is used to make many favorite chocolate-coated candy bars. It’s also great own, tucked inside a s’more or melted into hot chocolate. Did you know that chocolate actually has mood-enhancing benefits? That’s right—chocolate can make you happy! This is due to the fact that it contains a stimulant called the obromine and a compound called anad amide. Now that’s a reason to celebrate! Today, enjoy milk chocolate your favorite way. Happy Milk Chocolate Day! Punch Bowl

List of Ingredients

HOME COOKIN’ 07/28/2011 National Milk Chocolate Day Milk Chocolate Soufflés with Nougat Whip



Milk Chocolate Soufflés with Nougat Whip


Soufflés
12 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
1/2 cup heavy whipping cream
2 large egg yolks
Pinch of salt
6 large egg whites, room temperature
2 tablespoons sugar

Nougat Whip
1 large egg white, room temperature
1 1/2 tablespoons honey
1/3 cup chilled heavy whipping cream
1 tablespoon amaretto or other almond liqueur
1/4 cup whole almonds, toasted, chopped

Special Equipment
8 3/4-cup soufflé dishes


Recipe



Butter eight 3/4-cup soufflé dishes; sprinkle with sugar, tilting cups to coat completely and tapping out any excess. Arrange prepared soufflé dishes on large baking sheet.

Combine chocolate and cream in large metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and mixture is smooth. Remove bowl from over water. Stir egg yolks and salt into chocolate mixture. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until semi-firm peaks form. Using rubber spatula, fold 1/4 of beaten egg whites into chocolate mixture to lighten. Fold remaining egg whites into chocolate mixture in 2 additions. Divide chocolate mixture among prepared soufflé dishes, filling dishes completely. (For step-by-step photos, see our How to Prepare Chocolate Soufflés Slideshow.) DO AHEAD Can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep chilled.

Nougat Whip
Using electric mixer, beat egg white in medium bowl until soft peaks form. Gradually add honey, beating until soft peaks form, about 3 minutes.
Combine cream and amaretto in another medium bowl and beat until thick and soft peaks form. Fold whipped cream mixture and almonds into meringue. DO AHEAD Can be made 2 hours ahead. Cover and chill.
Position rack in center of oven and preheat to 400°F. Bake soufflés on baking sheet until puffed and tops feel firm, about 16 minutes if at room temperature and about 18 minutes if chilled.
Serve soufflés immediately, passing nougat whip alongside.