The Valentines classic : Double chocolate soufflé

This is our first Valentines Day with our little one celebrating with us. Life becomes different, the romance has also changed. But I still want to encourage all the moms who read this post, don't get drained by the daily mundane, diaper changing and tummy times, but still find simple ways to keep the spark between your hubby and you!

Here's a classic and simple recipe dedicated to all the wonderful moms who want to spend just a little bit of time to make Valentines Day a lil bit different. The special day is already over, but bookmark this recipe for the many special days to come!

This is not my first time making soufflé, and I have to say, it's easier than it sounds like yet it's fancy enough to make a statement in every special dinner. you can definitely wow everyone with this delicate dessert. I came across this rich chocolate soufflé recipe from Saveur. Definitely worth a try - you can indulge yourself into the richness of chocolate without the density chocolate brings. 

Serve 3-4 (4" ramekins)
Ingredients:

3 tbsp. milk
5½ tbsp. sugar, plus additional for dusting soufflé dish
4 oz. semisweet chocolate, coarsely chopped (=120g, 8 tbsp)
2 egg yolks
3 egg whites
Confectioners' sugar

Steps:

1. Preheat oven to 375°. Place milk and 4 tbsp. sugar in a small bowl, water bath in the saucepan over medium heat. Stir until sugar dissolves. Add chocolate and cook until melted, 1–2 minutes. Remove from heat and cool for 5 minutes, then beat in egg yolks.
   
2. Beat egg whites in a nonreactive bowl until foamy, then add in remaining sugar, beating until stiff peaks form.
3. Butter a small soufflé dish with melted butter or vegetable oil (2½" deep, 6'' diameter; soufflé will not rise in a larger dish) or three to four smaller ramekins, then lightly dust with sugar. Gently mix one-third of the egg whites into chocolate mixture, then fold in remaining. Do not overmix. Pour batter into dish until 3/4 full.
   
4. Make sure oven rack is low enough to allow soufflé room to rise as much as 2'' above the dish. Bake until puffed, about 25 minutes. Dust with confectioners' sugar and serve immediately. (Soufflé will begin to deflate after about 2 minutes.)