Do you remember my Chocolate Ice Cream recipe that you need to wait five days to get the perfect results? That recipe required six egg yolks, and I had to figure out what to do with the leftover egg whites. That’s how I came up with this amazingly delicious Chocolate Souffle. It turned out that I needed an additional two egg whites for this recipe, but my oh my… it was heavenly. From the outside of the oven window, I could see the souffle rose high above the ramekins. It was a beautiful sight; the texture looked fluffy and airy. After I took out the perfect-looking souffle from the oven, I was mesmerized by the beauty for several seconds, which brought me back to reality. When I realized that, it started to deflate slowly. Oh no!!!!!!!!!!!!!!! I quickly dusted powder sugar, ran to my “photo studio” (just part of my living room next to a big window), and started taking pictures. No, I wasn’t ready for a photoshoot. As I took pictures, I immediately gathered some props (a spoon, fabrics, etc). The result? I’m unhappy because I couldn’t capture my perfectly risen souffle! It was probably the most challenging food photo I’ve taken, even more time-sensitive than an ice cream shot, and I wasn’t prepared. The story does have a happy ending. As the souffle beckoned for a bite, I took a big spoonful, rich from the chocolate flavor. I forgot about the chaotic photo session until I started writing. Maybe I’ll have to make it again and retake pictures. I will set up everything this time and run to the “studio” as fast as possible! I hope you enjoy this Chocolate Souffle.
What’s Half-and-Half?
Half-and-half is an American dairy product that blends equal parts whole milk and light cream with a 10-12% fat content. If you live outside of the U.S., here is a substitute for 2 cups of Half-and-Half in the recipe.
Option 1: Mix 1 cup (240 ml) whole milk + 1 cup (240 ml) light cream (18-30% fat). Option 2: Mix 1 ½ cup (360 ml) whole milk + ½ cup (120 ml) heavy cream (36-38% fat). Option 3: Mix 1 ⅓ cup (320 ml) low-fat milk + ⅔ cup (160 ml) heavy cream (36-38% fat).
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