Nutella Soufflé

Posted by on Monday Oct 31st, 2011 | Print

OTHER GROWN-UP TREATS: M&M Blondies; Raspberry Crumb Squares; Madeleines; Apple Crumb Coffee Cake

When you’re a kid, you have to search outside your home for candy. If you were anything like Phoebe or me, your pantry wasn’t exactly bursting at the seams with fruit roll-ups and Pepperidge Farm goldfish and other elementary-school goodies, and Halloween–today!–was the moment to go out and stuff yourself silly on the Tootsie Rolls, Twix Bars, and Peppermint Patties that generous neighbors doled out.

I think there’s a moment of awakening for most of us, around the time we first leave home for college, when we realize that if we wanted to, we could eat candy and ice cream for breakfast. Not just on Halloween, but any day, any time of year. In the end, we usually choose not to. But not always.

In the winter of my sophomore year of college, I went to visit Jordana, who had just started studying abroad in Florence. We walked around the cold, damp city (January = not the best time to visit Italy), looking at art and eating panini, pasta, and gelato along the way.

As if we weren’t getting our fill on all that, we decided it was important to start our day right: with breakfast. And what was on the menu?

Nutella.

We spent our morning hours (and some afternoons, when we needed a snack) dipping these little biscuits Jor had found at the supermarket into a jar of nutella. For all intents and purposes, we were eating candy for breakfast.

So as you celebrate Halloween today, or recover from this weekend’s candy or alcohol intake, consider this homemade, candy-like dessert (or, ahem, breakfast) the kind of indulgent sweet you now get to make, and eat, on your terms, being the grown-up twentysomething you are.

From my kitchen, where I do what I want, to yours,

Cara, THE QUARTER-LIFE COOK

**Recipe**

Nutella Soufflé
Serves 4

You can also make this in one big dish–you’ll want a 4- or 5-cup souffle pan.

Ingredients
About 1 teaspoon softened butter
3 tablespoons sugar plus extra for the ramekins
1/3 cup nutella
2 egg yolks
4 egg whites
pinch salt
1/4 teaspoon cream of tarter (optional; helps make sure you don’t overbeat your egg whites)

Preheat the oven to 375°F.

Butter the ramekins or big soufflé dish.

Sprinkle the bottoms and sides with sugar, then dump out any extra.

In a medium bowl, combine the nutella with the egg yolks.

The mixture will be a little bit think and hard to stir, but you shouldn’t have a problem incorporating them. Set aside.

In a large bowl, beat the egg whites with a pinch of salt and the cream of tarter, using a handheld mixer on medium speed. When they hold soft peaks (about 2-3 minutes), add the 3 tablespoons of sugar in a slow, steady stream, beating the whole time. Increase to high speed and beat until the egg whites hold stiff peaks. (That means when you raise your beaters out of the bowl, they leave behind a sturdy-looking mountain.) Pour about 1/3 of the whites into the nutella and stir to combine. Then, working very gently, pour the nutella mixture into the remaining whites and fold until thoroughly combined.

Pour 1/4 of the batter into each ramekin, then bake until puffed and crusted on top, about 12 minutes. The soufflé should still jiggle a bit when you touch the pan. Serve immediately, before they deflate! Dollop some unsweetened whipped cream on top if you like.

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  • http://twitter.com/InAndAroundTown In and Around Town

    Bookmarking to make immediately!  Looks delicious!

  • Jill H.

    Can you make these ahead and freeze them as you would with a chocolate souffle?

  • http://twitter.com/GodILoveParis Amy Thomas

    This sounds like the most heavenly dessert ever created…

  • Jessica @ Best of the Veg

    This looks so delicious! Came across your blog on Google & LOVE it! I am your newest follower!

  • Alex M.

    Used this to make souffles for the first time. They came out beautifully, the consistency was so airy and wonderful! Thanks for the recipe!

  • http://twitter.com/MzMarieBaker MzBaker

    Yumm! I have not made a souffles before its high time I try one! This looks good! Thanks for Sharing!

  • Amy

    Can these be prepared ahead of time (i.e., refrigerate before putting them in the oven)?

    • http://www.biggirlssmallkitchen.com/ BGSK

      They can be! They won’t puff as much, but if you’re okay with that, then go for it!

  • Amy W

    Hello! I came across your site while searching for dairy free treats, and I was very happy to see you have a whole section of DF recipes! : ) Can I just point out that Nutella has milk in it though…?

    • http://www.biggirlssmallkitchen.com/ BGSK

      Very fine point. I’ll make a note. I guess you could make your own Nutella, then!