Mix Eggs with Herbs: Bittersweet Chocolate and Espresso Soufflés

| April/May 2007


Photo by Susan Belsinger

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


• 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

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