♪ Ah sugar, dun dun dun dun dun dun ♪
♪ I wanna know what love is ♪
♪ You are my souffle babe ♪
♪ And you got me wanting you ♪
♪ Happy Valentine's Day (laughs) ♪
Oh boy, now that I've run through my repertoire of songs,
I can't get started without my recipe,
I just don't know (sigh) there it is.
Chocolate souffle for two!
Perfect!
So the first step is to get your ramekins ready,
so we're just gonna butter the inside
of our ramekins,
two layers of butter.
And now, all you're gonna do is dust the inside
of your ramekin with the cocoa powder.
(clicks)
(jingle)
And to get it, you're gonna want the sides coated as well.
So all you need to do is kind of roll this around
and tap, tap, tap,
and you're gonna want it up as high
to the rim as you can get it
to make sure that nothing sticks.
The base to this is something called a creme patissiere.
So that is a, it's a French word, it's basically
a pastry cream that does have some flour base to it,
that's gonna give us a little stability.
So, I have a teeny tiny amount of flour,
so that's going in right there.
Then we're gonna add some castor sugar,
salt, a little bit of corn starch,
that's gonna give us a little bit of extra stability.
So now we're gonna add our eggs.
So we're gonna do one whole egg and one egg yolk into this.
You're gonna reserve the other egg white
for a future step in this recipe.
Okay, so now we're just gonna give this a whisk,
get it all together.
Let's uh, heat things up, huh (laughs)?
We gotta melt down some chocolate
cause that's the, that's the sexiest part
of this recipe, is chocolate.
All right, we're gonna start with some heavy cream.
(laughs)
Whole milk, nothin' sexy about that,
just uh, plain old whole milk.
I've got two kinds of chocolate,
we've got semi-sweet and bitter sweet,
and then for a little added extra chocolate,
there's just a teaspoon of remaining cocoa.
Look at that.
Oh, just right in there.
Right in the pot, you know (laughs).
Everything's so awkward.
You're gonna wanna keep an eye on this,
you don't want your chocolate to burn.
So we're just melting it down,
we're just gonna let it get nice and smooth,
just like my lines.
Oh, Smart Cookie Fact of the Day.
Six million people get engaged each year
on Valentine's Day.
It's also, besides Christmas, the holiday with the largest
amount of cards sent.
Oh, are we melted already?
Gosh.
See, all you have to do is recite
the facts that you learned and,
suddenly this is all done.
We are gonna go into this dish
that has our eggs and our flour in it.
You wanna do it off the heat because
you only want this chocolate mixture
to get hot enough to melt the chocolate.
Any hotter, you're gonna risk
cooking your eggs with the hot chocolate and cream,
which is not what you want cause then you're gonna end up
with like a scrambled egg souffle
and nobody wants a scrambled egg souffle.
That doesn't sound good.
So we're just gonna give this a stir.
And then we're gonna go back in the pot
and we're gonna cook over low heat
for about five minutes.
Remember that uh, remember that egg white
that we reserved?
It's baaaaaaack.
Great, throw your egg white in the bowl.
Look at these, I got two more little eggs here.
So you're gonna get three egg whites for this.
Separate these guys,
and all we're gonna do now,
we're gonna whip it up.
(whirring)
Your egg whites should just look like a really soft pillow.
Like a lovely, a lovely bed of egg white.
Okay, then we're just gonna do a little,
a little sprinkle, oh!
Your instinct might be to crank this up to 11,
but like, keep it at an eight or a seven
cause otherwise you're gonna over beat the eggs
and they're gonna be weird.
Like me.
(whirring)
Oh yeah.
You see that?
Look at that, look at that.
Lovely.
It's exactly how it's supposed to be.
This is what's gonna inflate the souffle.
In fact, souffle comes from the French verb
which means to inflate, or to puff.
Now we're gonna bring back our lovely
creme patissiere, our chocolate that we have been working on
and start folding it together.
All right, so now that that is fully combined,
we can go back to our little ramekins.
We're just gonna spoon this lovely souffle batter.
Oh my, doesn't that look lovely?
It does, it does indeed.
You're gonna wanna try to get out
as many air bubbles
as you can,
so we're just gonna tap these.
(tapping)
Oh yeah.
Great.
And then the last thing I'm gonna do,
I'm gonna take my finger and go right around the edge.
That's gonna help the top of this stay even.
All right, these are ready for the oven.
They're gonna go in for about 25 to 30 minutes.
And then we'll have a souffle.
Look at this one handed stove.
Oven, yes.
Our souffles are in the oven
so now we're gonna make our mocha sauce,
which is gonna be like our,
our crowning joy, just like my love for you.
We're just gonna pour some heavy cream,
I've got some more semi-sweet chocolate.
We're gonna go ahead and put that in there.
All right, to make this mocha
we've got some instant espresso,
go right in there.
Oh, it's already smelling good.
Okay, so once your chocolate has melted
and your coffee granules have dissolved,
final touch, Kahlua.
We're just amping up the coffee flavor.
Kerrrnn syrup.
And don't forget a little bit of vanilla.
And now you're just gonna let this cook
for about, on medium low, for about five minutes.
All right, let's check our, yep, yep, yep.
Ready to go.
Look at this guy, look at this guy over here.
This guy I think is my fave.
Look at that high hat.
Quickly, before they deflate,
we've got some vanilla bean ice cream.
Oh yeah.
This looks like my definition of special.
And the piece de resistance,
mocha sauce.
Oh yeah, chocolate, what's up?
Mmm, mmm, if that don't make you fall in love,
you got something else going on
and you need to talk to a therapist about it.
I sure hope that you are having a fantastic
Valentine's Day and that you enjoy these souffles
with the person you love.
If so, please make sure that you like,
subscribe, share, comment.
Tell me how it goes.
I hope you have a stupendous Valentine's Day.
You keep looking fly, sweet thing.
(upbeat music)