Posted on 02/28/2025 5:52:44 AM PST by Red Badger
NATIONAL CHOCOLATE SOUFFLÉ DAY
National Chocolate Soufflé Day celebrates a delightfully delicious dessert on February 28th each year.
#ChocolateSouffleDay
The word soufflé is the past participle of the French verb souffler, which means “to blow up” or more loosely “puff up” which describes a soufflé perfectly. A soufflé is a lightly baked cake made with egg yolks and beaten egg whites that are combined with other ingredients to make the dish either a savory main dish or a sweet dessert.
Two essential components make up every soufflé.
A French crème patisserie base/flavored cream sauce or puree
Egg whites beaten to a soft peak meringue
A soufflé gets its flavor from the base, and the egg whites provide the lift to puff it up. A variety of cheeses, jams, fruits, or chocolates can be baked into the base of the soufflé. Many soufflé bakers like to puncture the top of the soufflé after removing it from the oven. Then they pour mouth-watering sauces onto it, such as chocolate, vanilla, or for a savory flavor cheese and herbs.
Chocolate Mousse Recipe https://www.nationaldaycalendar.com/recipes/chocolate-mousse
HOW TO OBSERVE CHOCOLATE SOUFFLÉ DAY
Show off your soufflé flair by inviting friends to celebrate with you.
Order a soufflé from your favorite restaurant. Don't forget to give them a shout-out!
Take a picture of the delicious soufflé and post it for all to see.
Use #ChocolateSouffleDay to post on social media.
NATIONAL CHOCOLATE SOUFFLÉ DAY HISTORY
Within our research, we were unable to find the creator of National Chocolate Soufflé Day.
Soufflé FAQ
Q. Can a soufflé be prepared ahead day or so ahead of time?
A. Yes. Prepare the soufflé following the recipe's instructions but stop before baking. Cover the ramekins with plastic wrap and place them in the refrigerator for up to a day. When ready to bake, allow the soufflés to come up to room temperature before baking?
Q. Can I re-heat leftover soufflé?
A. Yes. Store the covered soufflé in the refrigerator. But again, allow it to come to room temperature before reheating.
Q. Can I freeze a soufflé?
A. Check the recipe, but most soufflés can be frozen. Thaw completely before reheating.
https://www.nationaldaycalendar.com/lists/10-main-health-benefits-of-dark-chocolate
============================================================================
Notable Birthdays for February 28
James Craig (1817-1888) - Brigadier General for the Union Army.
John Creed Moore (1824-1910) - Brigadier General for the Confederate Army.
Vincente Minnelli (1903-1986) - Theatre and film director with credits for Meet Me in St. Louis, An American in Paris and Gigi.
Bugsy Siegel (1906-1947) - Gangster who helped build the Las Vegas Strip.
Alfred Marshall (1919-2013) - Founder of Marshalls.
Gavin MacLeod (1931-2021) - Actor fondly remembered for his role as Merrill Stubing on The Love Boat.
Bubba Smith (1945-2011) - Considered one of the best defensive-end players in the NFL of all time.
Cindy Wilson (1957-Still Living) - Musician and founding member of the rock band B-52s.
Memorable Events for February 28
1787 - The charter establishing the the University of Pittsburgh is granted.
1810 - The first fire insurance company is organized.
1909 - The first National Woman's Day is observed in the U.S.
1956 - Engineer Wright Forrester is issued a patent for computer core memory.
1977 - The first killer whale is born in captivity in CA.
Happy Chocolate Souffle Day!.................
I love the sentiment!
Ummm, now this is something to celebrate!
Dark chocolate is my favorite vegetable. Several helpings a day, preferably served with nuts and dried fruit. In cookies. On ice cream. Hot Cocoa. In cakes, pastries, puddings, and bacon! Damn near anything. One of the most versatile veggies ever!
Flourless Chocolate Soufflé Cake
Easy recipe w/ a soft, intensely-flavored chocolate middle.
Ing 2 tablespoons softened butter, 4 ounces bittersweet or semisweet chocolate, chopped½ cup unsweetened cocoa powder 1¼ c sugar ½ teaspoon fine sea salt ½ cup (120 ml) boiling water 2 egg yolks 2 teaspoons vanilla ½ cup (60 g) fine blanched almond flour 4 egg whites, at room temp
Instructions Position rack in the lower third of the oven and preheat to 375 (190C) degrees. Line the bottoms of 4 (4-inch) mini or 1 (8-inch) springform pans w/ parchment. Brush softened butter all over pan insides. Place pan(s) on b/sheet.
Combine chopped chocolate, cocoa, 1 cup sugar, salt in bowl. Pour boiling water over; whisk smooth til chocolate is completely melted. Whisk in egg yolks, vanilla and almond flour. Set aside.
Beat egg whites to soft peaks. Gradually sprinkle in ¼ cup sugar and continue beating stiff but glossy. Fold about ¼ of egg whites into chocolate mixture to lighten it. Fold in remaining egg whites. Spoon the batter evenly into the pans. Bake 20-25 min for 4-inch cakes or 30-35 minutes for the 8-inch cake, or until a toothpick or wooden skewer in center comes out w/ moist crumbs. Cool on rack 5 min. Remove sides of pan: Slide a small knife or spatula under the cakes to release, then plate.
Serve warm or at room temp, w/ scoop of ice cream and chocolate sauce drizzle.
Notes Bake in 8 oz ramekins 20-25 min; serve warm right out of the dishes, w/ ice cream.
To make ahead: Fill pans w/ batter and refrigerate up to 4 hours in advance of baking.
bkmk
I’ve made it once - but have a family that constantly opens to oven door to “see what’s cooking” - despite my admonitions . So I haven’t made it since (they’ll eat it even if it’s collapsed, they won’t notice).
So I switched to chocolate mousse.
Never have a day without some type of chocolate, it makes life so much sweeeter.
Crème Pâtissière (French Pastry Cream Recipe) / flavor as you wish
Pastry school chef says, 'The mark of a great pastry chef can be tasted in their pastry cream.'
Ing 4 c Whole milk Vanilla Bean 5 Yolks ⅔ c Sugar ½ c Cornstarch Pinch K/Salt 3 tbl Unsalted Butter
Instructions To pan, add scraped vanilla bean and milk, bring to simmer. Whisk egg yolks, sugar, cornstarch and pinch of salt together til mixture lightens in color and is pale yellow. Temper the egg mixture by slowly whisking in the hot milk to the egg mixture together until homogenous. Return the mixture to the saucepan and bring to a boil, stirring constantly over medium heat.
When pastry cream comes to boil, whisk and boil up to 2 min to 200F. Strain into bowl. Stir in butter til melted; mix into cream. Add desired flavor or leave plain. Saran directly to surface to prevent skin; fridge to cool, whip chilled pastry cream smooth before using to fill French pastry or use in a souffle.
My wife helped me make my way through graduate school by cooking chocolate souffle, using a recipe she obtained in Alexandria, Egypt. When I got my degree she never baked a souffle again.
>>>...using a recipe she obtained in Alexandria, Egypt...<<<
Written on a papyrus stuffed inside a clay jar from a catacomb?................
bkmk
Chocolate Mousse Swirled w/ Cheesecake
Decadent chocolate mousse, creamy cheesecake make a beautiful black and white mousse.
Ing Chocolate Mousse 3 tbl ea water, sugar 3 yolks ½ cup h/cream 12 oz melted semi-sweet chocolate 2 cups whipped cream--Cheesecake Mousse 8 oz cr/cheese, ⅓ c sugar ½ c marshmallow fluff ½ tsp vanilla 4 c sweetened whipped cream
Steps Chocolate Mousse Pour water into pan over med-high heat. Add sugar. Boil/stir to dissolve. Whisk egg yolks to break up. Continue whisking; drizzle in sugar syrup. Pour ½ c heavy w/cream into pan and set on low heat. Stir in egg mixture; stir at least 3 min til heated through (140 deg).
Pour thru fine mesh sieve into bowl of melted semi-sweet chocolate. Discard sieve contents. Stir glossy and smooth. Fold in whipped cream in two stages. Cover/chill til mousse thickens.
Cheesecake Mousse Combine cream cheese and sugar. Electric mixer on medium-high speed til light and fluffy. Add marshmallow fluff and vanilla; beat til well combined. Fold in whipped cream and beat until creamy and smooth.
Swirled Technique Fill 1st pastry bag w/ 1 ½ c chocolate mousse; fill 2nd w/ cheesecake mousse. Fit a 3rd large pastry bag w/ large star pastry tip. Cut off ends of filled bags then snuggle them down into 3rd bag. Squeeze til you can see both colors of mousse. Pipe between ⅔ and ¾ cup of the swirled chocolate cheesecake mousse into small dessert cups or bowls. Stores in fridge 5 days.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.