Mix Eggs with Herbs: Bittersweet Chocolate and Espresso Soufflés

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Makes 8 servings

This recipe is inspired by Alice Medrich’s Intensely Bittersweet Soufflés from her book, Bittersweet: Recipes and Tales from a Life in Chocolate (Artisan, 2003). The addition of coffee to this soufflé gives the dessert a delicious bitter edge, but it can be omitted—just add another tablespoon of milk in its place. If you are not using the coffee, a teaspoon of ancho chile powder is an interesting addition. The soufflés can be prepared a day or two ahead and kept in the refrigerator, then baked just before dessert time. Remove soufflés from the refrigerator 30 minutes prior to baking.

Cocoa Whipped Cream

• 1 cup heavy cream
• 3 tablespoons cocoa powder
• 2 to 3 tablespoons vanilla sugar or cane sugar plus 1 scant teaspoon pure vanilla extract

Soufflés

• 6 ounces 60- to 70-percent-cocoa chocolate, chopped fine
• 2 tablespoons cocoa powder
• 2 tablespoons unsalted butter
• 1/4 cup milk
• 2 teaspoons instant espresso dissolved in 1 tablespoon hot water or 1 tablespoon very strong coffee (may substitute decaffeinated coffee)
• 4 extra-large eggs, separated, at room temperature
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon cream of tartar
• 1/3 cup vanilla sugar or regular cane sugar

1. To make Cocoa Whipped Cream: In a bowl, combine cream and cocoa and whisk to blend. Cover and refrigerate for at least 30 minutes, or up to 2 days. Just before serving, whip cream, adding sugar halfway through whipping. Whip until soft peaks form. The cream should not be stiff. Set aside until soufflés are ready.

2. To make soufflés: Generously butter 8 ramekins or custard cups (6 ounces each) and sprinkle insides with sugar. Preheat oven to 375 degrees.

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