NATIONAL CHOCOLATE SOUFFLÉ DAY
National Chocolate Soufflé Day celebrates a delightfully delicious dessert on February 28th each year.
The word soufflé is the past participle of the French verb souffler, which means “to blow up” or more loosely “puff up” which describes a souffle perfectly. A soufflé is a lightly baked cake made with egg yolks and beaten egg whites that are combined with other ingredients to make the dish either a savory main dish or a sweet dessert.
Two essential components make up every soufflé.
1. a French creme patisserie base/flavored cream sauce or puree
2. egg whites beaten to a soft peak meringue
A soufflé gets its flavor from the base, and the egg whites provide the lift to puff it up. A variety of cheeses, jams, fruits, or chocolates can be baked into the base of the soufflé. Many souffle bakers like to puncture the top of the soufflé after removing it from the oven. Then they pour mouth-watering sauces onto it, such as chocolate, vanilla, or for a savory flavor cheese and herbs.
HOW TO OBSERVE #ChocolateSouffleDay
- Show off your soufflé flair by inviting friends to celebrate with you.
- Try a new recipe, like one of these:
- Order a soufflé from your favorite restaurant. Don’t forget to give them a shout-out!
- Take a picture of the delicious souffle and post it for all to see.
- Use #ChocolateSouffleDay to post on social media.
NATIONAL CHOCOLATE SOUFFLÉ DAY HISTORY
Within our research, we were unable to find the creator of National Chocolate Soufflé Day.
Q. Can a soufflé be prepared ahead day or so ahead of time?
A. Yes. Prepare the soufflé following the recipe’s instructions but stop before baking. Cover the ramekins with plastic wrap and place them in the refrigerator for up to a day. When ready to bake, allow the soufflés to come up to room temperature before baking?
Q. Can I re-heat leftover soufflé?
A. Yes. Store the covered soufflé in the refrigerator. But again, allow it to come to room temperature before reheating.
Q. Can I freeze a soufflé?
A. Check the recipe, but most soufflés can be frozen. Thaw completely before reheating.