{"id":1392,"date":"2013-07-06T17:27:32","date_gmt":"2013-07-07T00:27:32","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=1392"},"modified":"2017-10-13T07:41:43","modified_gmt":"2017-10-13T14:41:43","slug":"smores-souffle","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=1392","title":{"rendered":"S’mores Souffl\u00e9"},"content":{"rendered":"
\"Eating<\/a>

Eating the toasty marshmallow first!<\/p><\/div>\n

I’ve been on a souffl\u00e9 binge lately, which is funny because until a couple of weeks ago I’d never even eaten<\/em> a souffl\u00e9, and had never considered baking one! But for some reason I had my heart set on making them the focus of my monthly “Food for Thought” column in Yummy Northwest, and fell in love. (I was going to add a simple French phrase here, telling you how MUCH I love them, but Google confused me. Je les aime? Je les adore? That is why I took good old no-nonsense Spanish in school!)<\/p>\n

Making souffl\u00e9s was so much easier than I expected, and the best part of experimenting with them is you have to eat them right away!<\/strong>\u00a0 All of them, because they don’t last long without collapsing. When there are only two people in the household, this means gorging on warm chocolate fluffiness so they don’t go to waste. Yep, I’ve been a complete martyr to the cause. You’re welcome.<\/p>\n

My concept of S’mores Souffl\u00e9s worked perfectly – they turned out great and tasted just the way I imagined them. But…the pictures I took weren’t as cooperative. The chocolate souffl\u00e9s look like they have an egg baked into them. Please look past this – because that is actually a toasty marshmallow. The great thing about this recipe is, when the marshmallow looks perfectly toasted, the souffl\u00e9 should be ready too.<\/p>\n

But wait, there’s more! These souffl\u00e9s don’t deflate right away like most of them do. I had two taste testers this time. I dragged<\/del> invited one of my husband’s friends into the kitchen as a guinea pig and did my usual grab-the-hot ramekins-and-scurry-to-the-table-where-the-plate-and-spoon-were-ready-for-action routine, waiting for the inevitable collapse, and it never happened! Two hours later I checked the remaining ramekins, and the brave little souffl\u00e9s still held their own – not quite as tall and proud, but still attractive.<\/p>\n

For my S’mores Souffl\u00e9, I took my recipe for Chocolate Mocha Souffl\u00e9 (for three yummy souffl\u00e9 recipes, click on this link: Yummy Northwest<\/a>) and added crushed graham crackers in the bottom of the ramekin and a marshmallow in the center. I also added a little cornstarch to the hot mixture to stabilize it a bit so the marshmallow wouldn’t just melt into oblivion. Here’s the recipe:<\/p>\n

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S’mores Souffl\u00e9<\/div>\n
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Author: The Rowdy Baker<\/span><\/div>\n
Makes 8 servings, using 10-ounce ramekins.<\/div>\n
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Ingredients<\/div>\n