Maybe it was the feeling of powder soft sand under my feet. Maybe it was the 75 degree weather. Or maybe it was the sea of clean crystal and turquoise water that beckoned me. Whatever it was, I stepped into the ocean. Only up to my knees mind you, for a tropical storm was on it’s way.
I sloshed around for a few minutes without a care and in the world and only turned my back to the waves for a moment to admire the view – the palm trees, the sand, people having lunch by the beach…
That’s when it hit me.
Without a second to consider what was happening, my head hit the ground. With no regard for my intense pain, the ocean began sucking me in, dragging my body along the ocean floor. I could only see the water rolling in toward the beach. The undertow pulled me in, my husband pulled me out.
This is how our trip to Bermuda began.
Fast forward a few hours and a few ice packs later. Sitting by the pool with a bottle of ibuprofen, I vow never to turn my back on the ocean again. Thank heavens for dessert.
Drama aside, Bermuda is beautiful. Once we were able to get out and explore a bit, we were pleasantly surprised. Our hotel was also wonderful. The image above is of the spa reflecting pool, where you sit in your robe and wait for them to call you in for your treatment. They even had chocolate body treatments – maybe next time. Considering it’s less than a 2 hour flight from New England, it’s definitely worth a visit.
When we came home, I decided to make a souffle to bring back the flavor of our vacation. This a demi-souffle because it doesn’t puff up as high as a traditional souffle. It does, however, collapse as quickly so you have to move fast once it’s out of the oven.
If you want more height, you can line the ramekin with parchment paper to raise the sides and get a more traditional look. Either way, it’s delicious. Unlike a traditional souffle, you can keep this souffle in the refrigerator and pull it out when you want a treat or when you want something sensational for your house guests. Did I mention how easy it is to make?
A souffle is usually served with creme anglaise. This souffle, is sensational on it’s own or with chocolate or salted caramel sauce.
Triple Chocolate Demi-Souffles
10 (3.5 inch) ramekins, buttered and sugared
2 oz. butter (1/2 stick)
3 oz. dark chocolate
3 oz. milk chocolate
3 oz. unsweetened chocolate
6 eggs, separated
1/8 cup water
6 oz. sugar
3 tbs. Grand Marnier
Melt butter and chocolate. Stir to blend. Once cool, add Grand Mariner and set aside.
Whip egg yolks at medium speed. While whipping, bring water and 3 oz. of sugar to boil to make a simple syrup. In a slow, steady stream add hot simple syrup to egg yolks. Increase speed to high. Beat until light and fluffy or ribbon stage, about 2 more minutes.
Carefully fold butter and chocolate mixture into egg yolk mixture and set aside.
In a separate bowl, beat egg whites. Add 3 oz. of sugar near the end of beating to get a glossy, stiff peak.
Fold chocolate mixture into egg whites.
Fill ramekins. Refrigerate overnight.
Bake at 350 for 15-17 minutes.
Thank you all for your wonderful comments on my previous post. Your feedback keeps me going!
I’m delighted to announce that the winner of the chocolate giveaway is Christine from Fresh, Local and Best. Her blog is definitely worth a visit.
For those celebrating Thanksgiving next week, have a wonderful holiday!