So one of the favorites in this household is chocolate souffle. It’s easy to make. First take two ounces of dark chocolate and chop it up pretty fine. Then melt 1tbsp of unsalted butter and then stir in 1tbsp All Purpose Flour. Then it’s supposed to be 1/4th cup milk plus one tbsp. Well no milk in the house. However do have Bailey’s Chocolatini coffee creamer. In a pinch you use what you have.
Have to say this was the most luxurious chocolate souffle I’ve made. It’s a double shot of chocolate essentially. And I noted they rose a bit higher – must be one of the components of the Chocolatini coffee creamer. Definitely decadent I must say.
One thought on “On recipe substitution”
I like a chef who can improvise. Well done.