Cooking with Katie

Chocolate Souffle

Chocolate dish #3: Heaven!

Yes, as you can see, I did get new ramekins, and I love them! If you don’t own any, I would highly recommend going and getting some!:)

So if you’ve never had this dish, then you are missing out! Chocolate souffle is actually really easy to make and is super yummy! It’s basically just a really moist and airy chocolate cake, that gets REALLY puffed up when you bake it.

This dish is perfect for my family because we really aren’t big chocolate cake fans, (I know, we’re insane!) We like it, don’t get me wrong, but find that sometimes it’s just too rich. This souffle is just the right combination for us!

Chocolate Souffle (

  • 3/4 tbsp. butter
  • 6 tbsp. sugar
  • 4 1/2 oz. semi-sweet chocolate, chopped 
  • 1 1/2 oz. unsweetened chocolate, chopped
  • 3 egg yolks
  • 2 tbsp. heavy cream
  • 6 egg whites
  • handful of chocolate chips

Butter the ramekins and sprinkle them with 1 tsp. sugar. Melt the chocolate over a double boiler, and whisk in the egg yolks and heavy cream.

Beat the egg whites in a mixer fitted with the balloon whip for about a minute, then add the rest of the sugar and beat for 30-45 seconds. Gently fold the egg whites into the chocolate mixture and pour into the ramekins. Top with the chocolate chips and bake at 350 degrees for 22-26 minutes, or until you stick a toothpick into the center and it comes out clean. Sprinkle powdered sugar over the top and serve immediately. Enjoy!


Chocolate Mousse

Since February is National Chocolate Month, I decided to honor the worthy celebration by making at least one chocolate item each week this month! First chocolate dish: Chocolate Mousse! Now this dessert does come with a lesson, so listen closely to what I’m about to tell you……………………MAKE SURE YOU READ EVERY DETAIL ABOUT A PRODUCT BEFORE YOU BUY IT OFF OF EBAY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I’ve been wanting to get some porcelain ramekins for a while, and I finally found some for $15 on Ebay. I was very excited about all the recipes I was going to make, when all of a sudden, I opened the box and saw that they were only about 3 inches across and 1.5 inches deep. Definitely not what I was expecting! I was pretty upset, but turns out that they’re the perfect serving size for the mousse. If you have 6-8 0z ramekins, then just double the recipe. I will be buying bigger ones soon, but for now, I’m stuck with this!

Mousse is the French word for foam, (can you see the connection to the hair product?) and this dessert is definitely foamy. It’s so light and airy that it’s almost like eating a cloud! I was always a little intimidated by mousse, but turns out it’s so easy to make! The whipped cream adds a great fluffiness to this decadent dessert and makes it look very pretty! Appearance is very important you know!

Once you learn this recipe, it’s easy to come up with other flavors of mousse to make. For instance, you could replace the chocolate with a reduced raspberry jam or jelly and make raspberry mousse! Get creative! Whatever flavors you like, you could probably put in this recipe.

Chocolate Mousse (Anne Burrell)

  • 3 oz chocolate
  • 1 egg yolk
  • 2 tbsp. sugar
  • 1 tbsp. black coffee or coffee liqueur (You won’t be cooking this, so you might not want to use the liqueur if you have kids!)
  • 1 1/2 c heavy cream, plus 1/2 c

Melt the chocolate over a double boiler, (see my double boiler tip). While that melts, beat the egg yolk and sugar together with a whisk until it turns a pale yellow and has doubled in size. Add the coffee and whisk that in. Pour the 1 1/2 c of heavy cream into a stand mixer fitted with the whisk attachment and beat on high until it forms soft peaks.

Whisk the melted chocolate into the egg mixture until it’s glossy and smooth.

Carefully fold the whipped cream into the chocolate. Here’s how you fold it, start by almost scooping the mixture with your spatula.

Then, turn the scoop back onto the mixture!

Now repeat this process until all the cream is incorporated. When you’re finished, spoon into individual serving dishes and chill for at least 1 hour before serving. Whip the extra 1/2 c of heavy cream and serve on top of the mousse when ready to present. Bon Appetite!