From my story, “Love Is Messy (and so am I)”
Yield: Two Soufflés, approximately 10 oz each
6 egg whites
¾ cup granulated sugar
¼ cup water
2 cup heavy cream
¼ cup confectioners’ sugar
1 tsp vanilla
½ tsp instant espresso powder
2 tbsp cocoa powder
Place the six egg whites into the bowl of a stand mixer fitted with the whisk attachment.
In a small saucepan fitted with a candy thermometer boil the granulated sugar and ¼ cup of water just until it reaches 238˚F (soft ball stage).
Start the mixer and whip the egg whites until they just begin to hold soft peaks. Stop the mixer.
When the sugar has reached 238˚F restart the mixer (on highest speed) and carefully pour the boiled sugar in a steady stream into the egg whites. Allow them to continue beating until the side of the bowl has cooled to the touch, about two more minutes. Transfer the egg whites – sugar mixture to a clean mixing bowl.
In the bowl of the stand mixer, sift the sugar and cocoa powder into the heavy cream and whip with the vanilla, and instant espresso powder until softy whipped. Fold in the egg white mixture just until no streaks of egg white remain. Trnasfer to two 10 oz soufflé dishes. Mound extra mixture on top, and, if desired, flatten the top with a spatula.
Freeze for two to three hours. To serve, remove from freezer and allow to sit for five to ten minutes to “temper.”