You’ll have to pardon my hasty post. It would seem that my son’s incessant yanking on my macbook charge cord has broken it again. The only REALLY bad thing about owning a mac is the friggen cord. It makes me irrationally angry. If Steve Jobs could figure out a way to change the face of the music industry, put a giant computer in your hand, and captivate the entire world with a device that sounds like it’s named for a woman’s sanitary napkin, why couldn’t he MAKE A BETTER FRIGGEN CHARGER?!?!
This is one of the world’s great mysteries, right up there with why women love vampires, why Hoda doesn’t give Kathie Lee a boobie punch 4x a morning, why people don’t wear deodorant at the gym, and why Bradley Cooper isn’t in love with me. WHY, G-D, WHYYYYY?
So anyways, back to What I Ate Wednesday. (Thanks, Jenn) The super speedy because I am thinking about all the ways in which I can go “Office Space” on this charger. Who’s got a bat?
I ate for crap yesterday. I snacked on peanut butter cheerios all afternoon, (both as my lunch AND my snack), my breakfast was 50% mashed banana and chocolate, and my dinner was eaten super late. I was super lame.
Dessert was the best. Dessert was exactly what it should be on Valentine’s Day. Chocolate and Decadent. Adapted from here. Mini chocolate truffle souffles with chinese 5 spice. Warm and delicious, perfect for the love holiday.
Souffles are always good, but aren’t mini chocolate souffles the best?
mini chocolate truffle souffles with chinese 5 spice
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: dessert gluten-free kosher nut-free soy-free vegetarian Chinese New Year
Ingredients (4 mini souffles)
- 2 1/2 tbsp butter, softened
- 3 ounces shaved dark chocolate
- 1/2 tsp vanilla extract (optional)
- 2 eggs , yolks and whites separated
- 2 tbsp sugar (plus more for dusting on inside of ramekins)
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 1 tsp chinese 5 spice powder
- 4 chocolate truffles-homemade or purchased
preheat oven to 375F
grease the inside of 4, 4oz ramekins and sprinkle inside completely with sugar
in a microwave safe bowl,
melt together 2 TBSP butter and chocolate until smooth
QUICKLY whisk in egg yolks and vanilla
in a COLD mixer (I put the bowl and whisk in the freezer)
whip the egg whites, sugar, Chinese 5 spice and cream of tartar
whip until stiff peaks form
gently fold the chocolate mixture into the whites.
place a truffle at the bottom of each ramekin
spread the batter between the 4 ramekins evenly
bake for 17-20 minutes
SERVE (or photograph compulsively) immediately.
Have you ever made a souffle?
Do you like Souffles?
Did you eat more vegetables than me yesterday? To be fair, there was a giant apple in there somewhere.