What do goat cheese, tarragon, and chocolate all have in common? I used them as ingredients in souffle this evening! All the ingredients sound great, but I wasn't overly impressed with the taste, so I'll just offer up this photo instead of the precise recipe. It was very much like a quiche, but lacked something salty or sweet.

Also on the menu that evening was a Wild Rice Salad which you will see in the next posting. Then for dessert we had a second souffle made with...

Yes, chocolate! I looked around San Diego for some cocoa beans, but couldn't find any, so I got a bag mail order to play with (not to cook with). I had also made a chocolate souffle with the dinner the previous week which contained less eggs and more chocolate. I'll share that recipe with you since it's the one I preferred.

Serves 4
2 tablespoons butter
1/4 cup sugar, plus enough to coat the ramekins
12 ounces semisweet chocolate, finely chopped or chocolate chips
4 large egg whites
3 large egg yolks
1/4 cup Grand Manier or Triple Sec (optional)

Butter ramekins and sprinkle with sugar. Melt chocolate over low heat, mixing in a little milk to help in the process. (You can also melt the chocolate in the microwave.) Remove the chocolate from the stove and put 1/3 of it aside to use as a sauce. In to the rest, mix the egg yolks, Grand Manier, and a 1/4 cup of sugar.

In a separate bowl, whisk the egg whites until stiff. Fold chocolate in to the egg whites. Fill the ramekins to the top with the chocolate mixture and bake at 400 for 20 to 25 minutes until puffed and somewhat firm. Serve hot out of the oven garnished with things like raspberries, mint leaves, chocolate syrup, and powdered sugar.