Many people get intimidated or stressed when they entertain. They're afraid of making fools of themselves. One way to lessen that stress is to make something that you've made before. Another is to make a food that you know your guests like, even if it's burgers. Yet another is simply to have it catered.
Well, catering is not an option in these economic times for me, but I love to entertain and my husband loves to cook, especially during the holidays... so, with the holidays fast approaching, I thought I’d pass on an easy, delicious “fool proof” chocolate soufflé recipe. Yup a "you can't screw it up" chocolate soufflé. No foolin'!
This fool-proof recipe was given to us some years ago by our friend, Ren - a wonderful cook who entertains beautifully. When she served it we were amazed that she had time to make individual chocolate souffles for a dinner party while playing hostess and taking care of twin toddlers. I mean, it's chocolate souffle! Something you have to order in a restaurant before you start your meal so the chef has time to prepare it on the spot. Something that can literally crash if you're not paying strict attention. Yet there she was sitting at the dinner table enjoying her guests and enjoying her entree without a care in the dessert world.
It was later that she "fessed up" and shared her fool-proof recipe. Now, I'm sharing it with y'all (oops, just channeled Paula Deen). These soufflés can even be prepared before your guests arrive and just popped into the oven while everyone’s eating their entrée or just before you clear the dishes.
So if chocolate is one of your favorite food groups… serve this, coupled with some French hot chocolate and you and your guests will be in chocolate heaven.
1-1/2 cups semi-sweet chocolate chips (yup, chocolate chips)
1 cup heavy cream
8 oz. cream cheese cut into pieces
pinch of salt
1 teaspoon vanilla
Put chocolate chips in blender. Heat cream to boiling point, pour into blender and blend for about a minute.
Add eggs, one at a time with blender running.
Add remainder of ingredients, and blend til "nicely blended."
Pour mixture into a buttered and sugared 1-1/2 quart souffle dish and bake at 375 for 50 minutes to one hour. Top will be slightly cracked. Serve with whipped cream.
or, as my husband does it...
Pour mixture into individual ramekins and bake for about 20 minutes. This method Serves about 6 or 7, depending on the size of your ramekins.
The great thing: The entire dish can be assembled earlier in the day in the souffle dish or ramekins and stored in the refrigerator covered with plastic wrap.
Also - you can do half the recipe which will make four servings