Inaugural Chocolate

Today after the swearing in of Donald J. Trump as the 45th President of the United States, prior to the parade down Pennsylvania Avenue between the Capitol and The White House, there will be a luncheon honoring the new President, and Vice-President and their families, in the Capitol’s Statuary Hall.  This is a tradition that began more than a century ago.  The more than 200 guests at the luncheon will enjoy the following:

First Course

 Maine Lobster and Gulf Shrimp with Saffron Sauce
and a Peanut  Crumble
A J. Lohr 2013 Arroyo Vista Chardonnay

Second Course

Grilled Seven Hills Angus Beef with Dark Chocolate and Juniper Jus
and Potato Gratin
Delicato Black Stallion 2012 Limited Release Napa Valley Cabernet Sauvignon

Third Course

Chocolate Soufflé and Cherry Vanilla Ice Cream
Korbel Natural “Special Inaugural Cuvée” California Champagne

It’s no secret there has been a lot of bitterness in Washington D.C. of late, but at this luncheon at least, the ending will be sweet.  You might not be able (or even want) to replicate this whole menu, but we have a way for you to make a delicious chocolate souffle that we guarantee will rival what they will eating in Washington today.  We serve ours with sweetened whipped cream but you can easily serve this with a Cherry Vanilla Ice Cream from Haagen Dazs or Ben and Jerry’s.  Either way we are sure there will be a sweet end to the day when you enjoy this chocolatey treat!

Chocolate Souffle
(adapted from Lee Bailey’s City Food)

1/3 cup sugar
1/3 cup water
2 teaspoons instant coffee
4 oz. semisweet chocolate
4 eggs
1/3 cup heavy cream
1 scant Tablespoon orange liqueur or 1 teaspoon vanilla
8 oz. cream cheese, at room temp, cut into bite sized cubes

Preheat oven to 375 degrees. Butter and sprinkle with sugar 10 small ramekins. Set aside.

Melt together in a small saucepan, chocolate, sugar, water, and coffee. Set aside to cool slightly. Put eggs and cream and orange liqueur or vanilla in a blender and mix. While blender is running on low speed add chocolate mixture and then cream cheese. Mix until smooth on low then when batter is fully mixed, blend on high speed for a few seconds. Pour into prepared dishes and bake in the oven for 12 minutes.

The soufflés should jiggle a bit when you shake them if you like a runny center that acts as a sauce when you break into the soufflé. If you prefer a firmer center, cook for 15 minutes. Serve immediately with whipped cream.

Whipped Cream

1 cup heavy cream
2 Tablespoons sugar
1 teaspoon vanilla

Beat cream with sugar until soft peaks form. Add vanilla and continue beating until stiff, being careful not to over beat as once cream is beaten to firm peaks it will very quickly turn to butter if you continue beating. Serve immediately or store in the refrigerator until ready to use.

This dessert is the perfect “do ahead” dish. You can make the batter and fill the ramekins then let them sit in a cool place until ready to cook. If it will be several hours until you cook them, they can be put in the refrigerator but you will need to add 2 minutes to the cooking time. Easy to prepare ahead but still warm from the oven, when you serve it…how perfect is that!