S'mores Soufflé
Makes 8 servings, using 10-ounce ramekins.
  • 2 tablespoons softened butter
  • 6 double graham crackers, finely crushed
  • 5 ounces good quality dark chocolate, chopped
  • ¾ cup sugar
  • ⅓ cup flour
  • 1 tablespoon instant espresso powder
  • 1 teaspoon cornstarch
  • ¼ teaspoon salt
  • 1½ cups half & half
  • 1 teaspoon vanilla
  • 3 egg yolks, at room temperature
  • 8 egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • 8 large marshmallows
  1. Heat oven to 400 F with rack in the lowest position.
  2. Prepare eight 10-ounce ramekins by buttering them and dusting with crushed graham crackers. Sprinkle enough additional crumbs to thickly cover the bottom of the ramekins. Set aside.
  3. Place the chopped chocolate in a large bowl.
  4. In a medium sauce pan, combine the sugar, flour, espresso powder, cornstarch, and salt.
  5. Turn the burner to medium and slowly add the half & half, stirring constantly. Cook and stir until the mixture thickens and just begins to boil.
  6. Pour the hot mixture over the chopped chocolate in the bowl. Don't stir yet. Let it sit for 2-3 minutes until the chocolate is mostly melted, then stir gently to blend.
  7. Allow mixture to cool for 10 minutes, stirring occasionally. Add the vanilla and the egg yolks, stirring to combine.
  8. In a medium bowl, whip the egg whites, cream of tartar, and salt with an electric mixer until stiff peaks form. (For best results, make sure your bowl and beaters are very clean.)
  9. Fold the egg whites into the chocolate mixture in 3 parts, gently lifting from the bottom and turning mixture over the egg whites as you turn the bowl with each fold. A few wisps of egg white showing is fine, but don't leave any big blobs or the soufflé will cook unevenly.
  10. Spoon into the prepared dishes, filling approximately ¾ full. Put one large marshmallow in the middle of each ramekin, pressing down until it just touches the bottom.
  11. Place the ramekins on a baking sheet and put in the oven.
  12. Immediately turn the temperature down to 375 F. Bake for about 15 minutes. The marshmallows should be a deep golden brown.
  13. Serve immediately!
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=1392