Chocolate, chocolate & more chocolate. That is what we made today. Krista and I started out by making a Hot Chocolate Souffle. We heated up milk and bittersweet chocolate until it looked like chocolate milk. I was already in love at this point.

Then I whisked egg yolks, sugar and cornstarch together and added it to the chocolate mixture. Next we added whipped egg whites and poured the mixture into ramekins to bake.

When the souffles were taken out of the oven they had to be eaten pretty quickly before they fell. They puff up tall and deflate pretty quickly, so it is an art to eat them while they are still puffed. We added a creme anglaise sauce to it as well as a raspberry coulis sauce. I didn’t get my picture before the souffle fell, but you get the idea.

Next we made chocolate truffles with amaretto in them. We did a simple mixture similar to a ganache- heavy cream, butter, bittersweet chocolate and amaretto liquor. This was heaven in a bowl.

We put the bowl in the fridge for a while to let the chocolate harden before rolling it into balls then rolling the truffles into chopped almonds. The chocolate was still pretty soft and kept melting in our hands when we tried to roll it, so they are not exactly round. Luckily they were still perfectly edible.

Lastly Krista and I made a pot of caramel sugar for decorations. We combined sugar, water and corn syrup in a pan and put it over medium-high heat. The hard part was NOT stirring it. Ever. We had to let it boil until it turned to a dark caramel colour. This took about 30-40 minutes. We let the caramel cook slightly and thicken up so we could make decorative strands of sugar crystals. Fancy eh?

Here are other group’s creations. Chocolate walnut fudge.

Vanilla cake with chocolate mousse, ganache and a sugar decoration.

My body has been pumped full of sugar and sweets this week, so I plan on having a major sugar crash in the next few days.