One of us has a dirty little secret; we’ll let you figure out which one. One of us eats lunch to “The Chew” on ABC – a real food-on-food experience. The hosts, Clinton Kelly, Carla Hall, and Michael Symon, and sometimes Mario (yes, Batali), seem to really enjoy each other, whether they’re cooking with celebrity guests or “sous-chefing” for each other, and one of us has begun to think of them as good friends. Is that wrong?
The other day Clinton whipped up a dish that has quickly become an internet sensation: a two-ingredient chocolate hazelnut soufflé . Okay, this technically does not contain peanut butter, but it looks so easy and delicious, we decided you wouldn’t mind switching out a peanut for a hazelnut.
If you don’t have the time to watch a segment of “The Chew,” here’s a quicky silent version (printable recipe follows):
- 1 tablespoon softened butter (for greasing)
- 4 eggs (separated)
- 1 cup chocolate hazelnut spread
- TOPPINGS (OPTIONAL):
- Whipped cream
- Confectioners’ sugar
- Sliced strawberries
- Preheat oven to 375ºF. Using a pastry brush, brush the inside of 4 (6-ounce) ramekins with softened butter and set aside.
- In a large bowl, whisk together the egg yolks and chocolate hazelnut spread and set aside.
- In a separate large bowl, using a whisk or a hand mixer fitted with whisk attachment, whisk the egg whites until they reach a stiff peak.
- Whisk ⅓ of the whipped egg whites into the chocolate mixture to lighten up the chocolate mixture.
- Add the remaining egg whites into the lightened chocolate mixture, folding gently until just incorporated.
- Pour the mixture into the buttered ramekins and place in the oven.
- Bake for 20 minutes, and serve immediately with suggested toppings.
- Tip: timing is everything, so be sure not to bake your soufflé until just before ready to serve. If you remove it too early and it starts to deflate, simply place it back into the oven for 1-2 minutes until it rises again.