This will come as no surprise to many of you… I’ve had a love affair with Le Creuset for as long as I can remember, so imagine my pure delight when I was asked if I’d be interested in sharing a recipe in these darling Petite Heart Cocottes!
My heart started to flutter, and my eyes turned to hearts…
I knew immediately that chocolate soufflé in these pretty little heart shaped stoneware pots would be the perfect choice for such an unforgettable and honorable moment in my life.
And just in time for Valentine’s Day, these little hearts filled with this decadent chocolate dessert are a beautiful way to show your loved ones just how much you love them! They’re so versatile, you can bake the soufflé right in them, take them straight to the table, and even refrigerate or freeze the leftovers right in the cocotte!
And the soufflé? Served straight from the oven, the warm chocolate just oozes from the middle, and melts the moment it hits your tongue. You know that moment, that close your eyes, savor the moment, moment. Your tastebuds will thank you, and your loved ones? Serve this as breakfast in bed…and…they’ll worship the ground you walk on. At least for a few minutes while they’re enjoying every last bite of this delicious dessert!
What could be even more delicious than this chocolate soufflé?
Le Creuset is offering up one set of (4) Petite Heart Cocottes, valued at $100, to one lucky reader of butter, basil, and breadcrumbs! What could be yummier than that?!!
To enter, simply use the Rafflecopter below! Visit me on Instagram, Facebook, and Sign up at the bottom of this page to receive updates when I post a new recipe! Good luck to you!!
Happy Valentines Day!!
The fine print: No purchase necessary. Giveaway is open to US residents only. Void where prohibited. Giveaway sponsored by Le Creuset®. All opinions expressed in this post are my own.
- 3 tbsp butter
- 3 tbsp flour
- 1 cup half and half
- 6 oz semi sweet chocolate, chopped
- 4 egg yolks
- 1 tsp vanilla
- 4 egg whites
- ¼ tsp cream of tartar
- ¼ cup granulated sugar
- Fresh raspberries
- Powdered sugar for dusting
- Preheat the oven to 375 degrees.
- Generously grease 4 cocottes. Place on a baking sheet.
- Melt the butter in a medium saucepan over medium heat. Add the flour, and whisk until smooth. Add the half and half, and continue to whisk until smooth, and the mixture begins to bubble and thicken. Remove from heat. Add the chocolate,and stir until completely melted. Add the egg yolks, one at a time, until fully incorporated. Stir in the vanilla.
- In the bowl of a stand mixer, and using the whisk attachment, beat the egg whites and cream of tartar for about 2 minutes, or until soft peaks form. With the mixer still running, gradually add the sugar, and continue to beat until stiff peaks form.
- Fold the chocolate mixture into the beaten egg whites until fully incorporated.
- Fill each cocotte about ¾’s of the way full. Place in preheated oven, and bake for about 15 minutes, or until the edges are set, and the middle is slightly jiggly. If you prefer a dryer soufflé, bake another five minutes or so, until the edges are set, and the center is no longer jiggly.
- Serve immediately in the cocotte. Garnish with raspberries and dust with powdered sugar.