Chestnut recipes - 6 recipes

Chef Tips and Tricks

You're watching: VIDEO: Chocolate Soufflé in a Mug

VIDEO: Chocolate Soufflé in a Mug

Make this delicious, melt-in-your-mouth chocolate soufflé for you and two friends!

Preheat the oven to 350°F.
Set your stove on a low heat setting.
In a sauce pan, add the milk, powdered sugar, cocoa powder, and salt. Mix well over low heat.
Once the mixture thickens to a doughy texture, remove from the heat.
Add chocolate chunks and stir thoroughly.
Separate the egg yolks and egg whites into two separate bowls.
Add the egg yolks to the chocolate mixture. Stir thoroughly.
In a mixing bowl, beat the egg whites into stiff peaks.
Add the whipped egg whites to the batter and gently fold them in.
Using a cube of butter in your fingers, line the mugs with a coat of butter, then top with a coat of brown sugar. Tilt and shake the mug until the sugar sticks to the butter in a consistent layer all over the inside of the cup.
Pour the batter equally into each of the 3 cups.
Put the cups on a baking tray and place in the oven for 20 minutes, or until an inserted toothpick comes out clean.
Serve and enjoy!

By nbuchko

It’s a mix of chestnuts and large pearl onions sautéed in—what else? the fat of the year, if not the c...

1 In a large skillet, cook the bacon over medium-low heat, stirring often, until the fat has rendered and the meaty bits start to crisp, about 12 minutes. Transfer to paper towels to drain.
2 Meanwhile, fill a bowl with ice and water and set aside. Bring a medium saucepan of water to a boil. Drop in the onions and blanch for 30 seconds. Scoop them out with a slotted spoon and plop them into the ice water. To peel the onions, snip off the tip and remove the papery outer layers. Set aside the onions.
3 Raise the heat under the skillet to medium, plonk in the onions, and sauté in the bacon fat, stirring occasionally, until spotted with brown and cooked through, 8 to 10 minutes. Add the chestnuts, cooked bacon, and honey and toss to warm through, being careful not to break the nuts--they're fragile. Season with salt and plenty of pepper and then scoop into a decorate bowl. Sprinkle with the parsley.

4/5 (15 Votes)