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By the time we made it to Ricky and Justin’s place, we were ready for a chance to sit and check out the spectacular view from their deck. We went outside with the chimenia crackling away as we dug into the molten chocolate dessert they had prepared for us.
After a few bites, and a few oooohs and aaaaahs, Ricky wandered over to the piano and we were serenaded by some enchanting melodies he had written for "Christmas in a Small Town."
We came inside and enjoyed some coffee and kicked off our shoes to warm our toes by the fire. Around midnight, we said our goodbyes with our with tummies and hearts full. Our magical holiday party came to an end and off we went back to our homes and our warm, comfy beds.
Cheater's Chocolate Souffle
Nonstick baking spray with flour
4 oz. bittersweet chocolate chips (scant 1 cup)
1/3 cup sweetened condensed milk
3 large eggs, separated
2 Tbsp. confectioner's sugar
Preheat oven to 375 degrees. Generously coat four 4-oz ceramic ramekins with non-stick baking spray with flour.
In microwave-safe bowl, microwave chocolate chips on High in 20-second increments, stirring, until just melted (approx. 1-2 minutes). Remove from microwave; with wire whisk, whisk in condensed milk. Whisk in 2 egg yolks until blended; (the remaining egg yolk can be refrigerated for use at another time).
In another large bowl, with mixer on medium speed, beat egg whites until medium-stiff peaks form (3 to 4 minutes). Add one-third beaten whites to chocolate mixture, and whisk gently until incorporated. With rubber spatula, gently fold in remaining whites until just incorporated. Divide batter among the prepared ramekins.
Sift confectioners' sugar over tops. Place ramekins in jelly-roll pan for easier handling. Bake 11 to 13 minutes or until tops rise about 1 inch above rim; do not open oven while baking. Serve immediately.
The souffle may be prepared ahead of time, cover with plastic wrap and refrigerate until ready to bake. Make sure to uncover before baking.
Have a Beary Christmas!
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