Molten Chocolate Mousse Desserts for a Decadent National Chocolate Soufflé Day

When it comes to decadent desserts, nothing beats molten chocolate mousse. And what better day to indulge in this chocolatey goodness than National Chocolate Soufflé Day? This day celebrates the art of creating light, creamy and gooey chocolate desserts that just melt in your mouth. This dessert is perfect to make on this day, it represents the charm and love for souffle, with the chocolaty center and slight crispiness. Whether you are an experienced baker or a beginner, molten chocolate mousse is forgiving and super satisfying to make. The sight of the spoon breaking into the center to reveal molten chocolate is pure bliss. Celebrate this day by blending chocolate with a dash of Indian inspiration and turn your kitchen into an indulgence zone.

Let’s get into the recipe that will make your National Chocolate Soufflé Day special.

About National Chocolate Soufflé Day

National Chocolate Soufflé Day is celebrated on February 28th every year to honor one of the most beautiful desserts in the world. Soufflé is a French classic, the name comes from the French word souffle which means “to puff up” and has been on dessert menus since 18th century. This day is all about appreciating the art of making a dessert that’s rich, airy and decadent.

The history of this day is as lovely as the dessert itself. It’s believed to have started as a way to encourage home bakers and professional chefs to try their hand at soufflés, especially the chocolate one. The chocolate soufflé with its gooey center and crispy edges is a wonder of baking that requires technique and patience. Over the years this dessert has gone beyond its French roots and has fans all over the world, including in India

Let’s experiment with some Indian flavours and create a Molten Chocolate Mousse Desserts for National Chocolate Soufflé Day Recipe

Ingredients:

• 200g dark chocolate (chopped)
• 100g unsalted butter
• 100g powdered sugar
• 3 eggs
• 40g all-purpose flour (maida)
• ¼ tsp cinnamon powder
• Salt a pinch
• 1 tsp vanilla essence
• Cocoa powder – for dusting

Method:

1. In a heatproof bowl, combine the dark chocolate and butter. Place the bowl over a pot of simmering water (double boiler method) and stir until smooth. Remove from heat and let it cool slightly.
2. In a mixing bowl, whisk the eggs and powdered sugar until pale and fluffy. You can use a hand whisk or an electric beater for this step.
3. Pour the melted chocolate and butter mixture into the egg mixture. Add vanilla essence and cinnamon powder, if using. Fold everything together gently.
4. Sift the all-purpose flour and salt into the bowl. Fold with a spatula, don’t overmix.
5. Butter 4-6 ramekins or small steel bowls and dust with cocoa powder to prevent sticking. Divide the batter among the ramekins.
6. Place the filled ramekins in the refrigerator for 20-30 minutes. This will help the center stay molten during baking.
7. Preheat the oven to 200°C (390°F). Bake for 10-12 minutes or until the edges are set and the center is still wobbly.
8. Let it cool for 2-3 minutes. Invert onto a plate or serve in the ramekin. Dust with cocoa powder or garnish with fresh fruits, chopped nuts or whipped cream.

6 Tips to Make Molten Chocolate Mousse Desserts

1. Your dessert is only as good as the chocolate you use. Use dark chocolate with at least 70% cocoa for a deep flavor. Don’t use compound chocolate as it won’t give you the same luxury finish.
2. When melting chocolate and butter use the double boiler method to avoid burning. Keep the water simmering and make sure the bowl doesn’t touch the water. Stir frequently for a smooth glossy mixture.
3. Whisk the eggs and sugar until pale and fluffy. This is important to get air into the mixture which gives the dessert its lightness. Use an electric mixer for ease and don’t overmix to keep the texture airy.
4. Chilling the batter in the ramekins for 20-30 minutes ensures the center remains molten while the edges cook. This is especially important for that gooey middle.
5. Timing is everything. Bake for 10-12 minutes depending on your oven. The edges should be set but the center should still be slightly soft and wobbly. Overbaking will turn your molten dessert into a fully cooked cake.
6. Grease the ramekins thoroughly with butter and dust with cocoa powder to prevent sticking. This way the dessert will release easily when inverted and look professional.