February 28: National Chocolate Souffle Day and National Polar Bear Day

Fluffy. Airy. Light. Dreamy. Cloudy. That's how I would describe my first bite of chocolate souffle. Say it with me, souffle. Don't you sound fancy? I definitely feel fancy eating it.

Note: The above, heart-shaped chocolate souffle, is featured with two Kahlua bon-bons from February 27, which was National Kahlua day. Notice how one looks more bon-bonish than the other? That's because it's really hard to cover cold icecream with warm chocolate. Don't panic! (Even though I did panic a little). They turned out great.

Chocolate seems to be a theme around here lately, and I like it. I've been blogging for over a month, and I've already learned so many new skills. I added a new skill today.

Chocolate Souffle:

Ingredients:
- 1 cup chocolate chips
- 1/2 cup butter
- 1/2 cup flour
- 4 eggs, separated
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar

(Optional ) Chocolate Sauce Ingredients:
- 1/3 cup chocolate chips
- 3 tablespoons sugar
- 1/4 cup evaporated milk
- 1/2 teaspoon butter

(Optional) Whipped Cream Ingredients:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla

I chose not to make the chocolate sauce or the whipped cream, but I am sure they would be great if you decided to make them. I've been making (and eating) a lot of desserts lately, so I decided to withhold the extra chocolate sauce and whipped cream.

Directions for Chocolate Souffle:
1. Heat oven to 325 degrees. Grease a 9" by 2.5" inch spring form pan. I used my super cute Valentine's Day heart shaped spring form pans instead.
2. In a pot, melt the chocolate chips and butter, stirring occasionally until melted. Let cool about 5 minutes. Add in flour and egg yolks until smooth.
3. In a bowl, beat egg whites and cream of tartar until fluffy. Gradually beat in the sugar 1 tablespoon at a time until soft peaks form. Fold the chocolate mixture into the egg whites.
4. Spread mixture in pan and bake for 30 - 40 minutes, until a toothpick comes out clean. Top will appear dry and cracked.
5. If making chocolate sauce, melt all ingredients in a pot until melted. Let cool slightly before serving on warm chocolate souffle.
6. If making whipped cream, beat all ingredients until stiff peaks form (or until it is the consistency of whipped cream that you want). Serve on top or to the side.
7. EAT!!!

Whipped egg whites, cream of tartar, and sugar.

Melted chocolate, butter, and flour.

Folding the chocolate mixture, into the egg white mixture.

All mixed together, ready to bake!

Before baking.

And after baking.

It was heavenly. I'm thankful for chocolate, among a lot of other things.


Today is also National Polar Bear day. No, I did not eat a polar bear today.

We have a lot of polar bear stuff at my house, thanks to my mom's pen-pal, Cindy, of over 47 years. (Do the math, yes, my mom is OLD).

Aren't they the cutest?

Note: My mom does not have model feet. But those are some cute polar bear socks!