My favorite holiday treats are the ones that are warm, chocolaty and remind me of childhood at Christmastime.
My favorite is Chocolate Souffle for the holidays.
Twas the night before Christmas and in HIS house this day,
Chef Todd Mohr was stirring, making chocolate soufflé!
Chef Todd Mohr was stirring, making chocolate soufflé!
Chocolate is melted softly with care,
in hopes that Christmas dessert soon would be there.
Some cocoa and cream are added instead,
of dreaming of Fruitcake, that heavy and dead.
Three egg yolks and flour are added in a snap,
Right to the chocolate, in this Christmas rap.
Whipping six egg whites makes such a clatter.
And if they’re not stiff, then something’s the matter.
Fold these two together, I did in a flash.
Then spoon into cups. To the oven I dash!
Then out of my oven, such a smell, such a sight!
Chocolate soufflé on a cold winters night!
Now I’ll say with my mouth full, which I know isn’t right.
Merry Christmas to all, and to all a good bite!
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Loved your poem!!!!
I loved this! You are so inspired! I will try this recipe for my Dad’s new girlfriend and him when they’re here, hopefully.
Hi Suzanne!
A warm chocolate souffle is a great holiday gift.
I want to try this, but I have a few questions. What kind of chocolate? I assume it’s pre-sweetened because you don’t add sugar. Also what oven temperature do you use and how long do you cook it?
Hi Lynn!
You can use any type of chocolate you desire. If you like sweetened chocolate or bitter, both will work. Souffles need a very high oven temperature for “oven spring”, the quick reaction that leavens the product and sets the structure.
How “LONG” to cook is the worst way to cook. I can’t possibly tell you “how long” because every oven is different, every pan is different, every egg is different. The souffle is done when you WITNESS the effects of heat that you are looking for. The souffle should rise, be brown and not moist in the middle.
I LOVE IT!!!
I truly enjoy your videos! As a Family & Consumer Science teacher, you instruct me, and I in turn, am able to better instruct the next generation. I have recommended your site many times to them!
Hi Rebbie!
You have a noble profession. Sharing and empowering others is my mission in life. Cooking has been taught with the wrong focus for too many years. It comes down to repeatable METHODS, not written instructions.
Chef Todd , your snicker is like the grinch, but your cooking method is like Sugar Plum Fairy dancing in my head.
Merry Christmas.?. Julius
Hi Julius!
Have a great holiday!
Fun and delicious looking, but did I miss it–how long in the oven and at what temperature? Can you make it in 1 large shuffle dish instead of the individual ones? Thanks. And Merry Christmas to you, too!
Hi Karol!
Souffles are baked at a high temperature to get “oven spring” and set the proteins, normally 425F. I can’t tell you the amount of time because every oven is different, every egg is different. You’d gauge visually that the souffle has risen, is brown, and not moist in the middle. It’s better to over-cook a souffle than under cook it.
Fun! Love the presentation and the recipe!
Merry Christmas and Happiness for all the Holidays!
Great video very informative and very entertaining thanks
Thank you for the kind comment, Penny
Love this, Merry Christmas to you and your loved ones, and thank you for bringing great food and joy into our lives.
That was great!!!
Chef Todd, You keep me entertained (along with well fed), that’s for sure. Have a Merry Christmas.
Thank you Jim! Merry Christmas and a great food New Year to you and your family!
What a clever poem!
Thanks Demi. Someone commented that I should do every video in rhyme. Ha Ha!