So I hurriedly made these...probably not the best way to go about making a souffle, that kitchen creature that grows in the oven and threatens to beat even the best bakers into utter frustration with sinking centers.
I imagine French chefs throwing their tall white hats on the floor and stomping furiously until they sadly resemble the fallen souffle.
Was I up to the challenge?
Surprisingly, these were super simple to make and rose beautifully --- but only for about one minute. Thankfully, that doesn't seem to affect the taste much. Dorie has a theory she presents in BFMHTY that souffles got their bad reputation back in a time without electric mixers and conventional ovens and all our nice gadgets. It would be a totally different experience to whip egg whites until glossy by hand. Whoa. I'm almost tempted to try, with a glove on. The last time I whipped something by hand I had major blisters.
I liked the souffle, though it could stand to have a more chocolate intense flavor for my tastes. The eggs lent a texture that didn't wow my mouth. It was kinda funny. I added a scoop of basil ice cream on top, which was a lovely pairing. A sauce would work well with these.