I actually really like dessert soufflés. They are surprisingly light and relatively low in calories, they feel extra special yet they are pretty darned easy to make. I don’t often see them on offer in restaurants anymore, and they seem like a throwback to the 1970’s or 80’s, but I try to make them at home 2-3x a year. Grand Marnier and Chocolate are the house favorites, but fruity soufflés are nice as well. The combination of raspberry coulis and the deep chocolate soufflé is the best of two worlds, chocolate and fruit.
When I made these particular soufflés, I joked with the kitchen crew not to make any loud sounds, banging or sudden movements and to never disturb the oven doors or even think of opening the oven doors lest the soufflés collapse. But the truth is, they aren’t that sensitive at all. Just follow this Payard recipe for the chocolate soufflé, here, taking care to use the best quality chocolate you can afford. When it comes out of the oven, serve it immediately with raspberry coulis and advise guests to puncture a crevice in the soufflé and pour in some of the coulis. Make sure each spoonful has a bit of chocolate and raspberry. Hmmm, I haven’t had a good fruit souffle in a while… maybe apricot? mango? raspberry? :)