Tassel Ridge Warm Chocolate Soufflés

Ingredients:
½ cup unsweetened cocoa powder
6 Tbsp hot water
1 Tbsp unsalted butter
1 Tbsp canola oil
3 Tbsp all-purpose flour
1 Tbsp ground hazelnuts or almonds
¼ tsp cinnamon
3 Tbsp firmly packed dark brown sugar
2 Tbsp honey
⅛ tsp salt
¾ cup 1% low-fat milk
4 egg whites
3 Tbsp granulated sugar
1 tsp powdered sugar
1 cup raspberries

Directions:
Preheat oven to 375°F. Lightly coat 6 1-cup individual soufflé dishes with cooking spray. Combine cocoa powder and hot water in small bowl. Stir until smooth. Set aside. Melt butter in small, heavy saucepan over medium heat. Add oil. Stir to combine. Add flour, nuts, and cinnamon. Cook for 1 minute, stirring constantly with whisk. Stir in brown sugar, honey, and salt. Gradually add milk. Cook, stirring constantly, until thickened, about 3 minutes. Remove from heat. Stir in cocoa mixture. Cool slightly. Using electric mixer, beat egg whites in large, thoroughly cleaned bowl until foamy. Add granulated sugar 1 tablespoon at a time, beating until stiff peaks form. Using rubber spatula, gently fold ⅓ of egg whites into cocoa mixture. Fold remaining egg whites into cocoa mixture, mixing gently just until no white streaks remain. Gently scoop into prepared dishes. Bake until soufflés rise above rims and are set in center, 15 to 20 minutes. Cool on wire rack, 10 to 15 minutes. Using small fine-mesh sieve, dust tops with powdered sugar. Garnish with raspberries. Serve immediately. Serves 6.

Wine Recommendation—Tassel Ridge Oskyfizzante® Pink 

The dominant wine pairing component in this recipe for Warm Chocolate Soufflés is the sweetness. Tassel Ridge Oskyfizzante Pink is perfect because it balances the sweetness in the recipe, and it complements the flavors in the soufflé. Oskyfizzante Pink is a refreshing, sweet, fizzy wine with tropical fruit aromas including pineapple and lychee, followed by green apple and citrus on the palate. It pairs well with many sweet dishes and is best served chilled.

Bob Wersen, Owner, Tassel Ridge Winery

Category : KIOA Recipe of the Week Posted on February 5, 2018

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