We realize prom already happened, but this is the last installment of our prom series (and honestly, all of these dishes are great at any time). We took the classic chocolate souffle and infused it with a minty fresh flavor. Because who doesn’t love mint chocolate?

Recipe:

Notes

• Difficulty: Once you get the hang of it, it’s not difficult at all. But it might take a couple tries, so we’re going to say medium.
• Length: 20 minutes prep, ~15 minutes bake.
• Methods of cooking: Bake
• Keep in mind: Don’t over-fold the souffle, and don’t open your oven door in the middle of the cooking process. (The souffle rises because all the air bubbles you whisked into the egg whites expand with heat, so if you open the door and let the temperature drop the souffle will collapse). Also, every oven is slightly different, so you may have to play around with the times.
• Note from Fred: Before you take the souffle out of the oven, pre-scoop some ice cream. Right before serving (which should be immediate), drop the ice cream into the center and revel in that hot/cold fluffy/creamy juxtapositioned goodness.
• Note from Priscilla: Don’t leave mint leaves in the souffle batter because they turn bitter, and I personally don’t like tasting leaves in the souffle – sort of ruins the texture. Also, serve immediately before it deflates!
• Why we made it:
• Why you should make it: It’s a simple dish with a lot of show-off privileges, once you get the hang of it.

Ingredients

• A tiny bit of butter per ramekin (to grease the insides)
• A couple teaspoons of sugar (to coat the insides)
• 8 tbsp semi-sweet chocolate chips
• 5-6 mint leaves
• 1 tbsp heavy whipping cream
• 3 eggs, to be separated
• 2 tbsp white sugar

Equipment

• Ramekins (the recipe is designed for 2)
• Whisk
• Spatula
• Double boiler or microwave
• Mixing bowls
• Fork/chopsticks/knife/something to pick out the mint leaves from the melted chocolate

And that’s mint chocolate souffle, in a nutshell!