Molten Chocolate Soufflés

God bless whoever bought me an entire bag of truffles for being my inspiration for this little bit of heaven! To be honest you will never see me a eat a bag of candy.  Left to my own devices that bag will surely sit there for years to come!

Melty, rich, molten chocolate truffles flowing from a warm cloud of chocolate! Similar to a flourless chocolate, but this cake is light and fluffy, still packing a major chocolate punch.

Molten Chocolate Souffle

ingredients

8 tbsp. unsalted butter, plus more for greasing
¼ cup flour, plus more for dusting
8 oz. bittersweet chocolate
1-2 tsp. Espresso powder
½ cup sugar
1 tsp. vanilla extract
¼ tsp. kosher salt
3 eggs
Store bought truffles, or homemade ganache or truffles
Confectioners' sugar

instructions

Heat oven to 425°. Grease bottom and sides of six 6-oz. ramekins with butter and dust with flour, tapping out excess; set aside on a baking sheet. Heat butter and bittersweet chocolate in a small saucepan over medium heat until just melted; remove from heat and let cool 10 minutes. In a large bowl, beat together sugar, vanilla, salt, and eggs with a hand mixer on medium-high speed until thick and pale, 3–4 minutes. Beat in melted chocolate mixture; add flour and mix until smooth. Divide half the batter between prepared ramekins and place a (2-3) truffle in center of each; top with remaining batter and smooth tops. Bake until just set, 15-17 minutes. Let cool 3-4 minutes. (Parental warning-when serving to children or those a little more sensitive to hot food, rest for 5-6 minutes and serve with ice cream to cool each bite!)

To serve, run a paring knife around edge of ramekins and invert cakes onto 6 serving plates or leave in ramekins. Dust with confectioners' sugar and serve immediately.

Serving suggestions: serve with with ice cream as a perfect compliment to the molten center! Raspberry sauce, a good chocolate sauce drizzled over your plate(leaving one tbsp from the pan to drizzle your plates works well!), sliced strawberry... All of the above?

Can be prepared ahead and chilled.

 

Buffalo Pork Tenderloin- Kick it Up a Notch!

Fire up the TAILGATE BBQ for this Beauty! All the flavors that you love in hot wings but injected into the pork, marinated, overnight and served with delish blue cheese dipping sauce and celery! It is so nummy! (That's a word right?  Nummy?) This is so infused with the flavors you love and baked to goodness! Served warm or cool it makes a great appetizer or summer BBQ too! (CHECK BELOW FOR A BITE SIZE APPETIZER RECIPE)

Oven Roasted, BBQ'ed or slow cooked in a smoker it's a winner!

Buffalo Pork Tenderloin

Special Tools : Meat Injector

1- 1 1/4-2 lb pork tenderloin
28 oz Franks Red Hot sauce

Inject meat with half of Franks Red  Hot varying location of injection.  Place tenderloin in plastic bag or casserole dish, covering with remaining hot sauce. Let sit overnight rotating or flipping bag.

OVEN - Preheat oven to 350 degrees. Insert meat thermometer into center of tenderloin, do not let it pass all the way through.  Bake for around 1 hour and 20 minutes, until tenderloin reaches 145 degrees. I like to throw a quick broil in for say 5 minutes to give a slightly BBQ'ed look. Let rest for 15 minutes before cutting and serving.

GRILL- I usually stick to a smaller cuts around 1 lb a piece and do two, Sear grill marks into pork, about 2 minutes each side. Wrap in foil, and grill over medium heat,  for 30 minutes, baste with sauce, and cook for 15 more minutes.  Should reach 145 degrees and have no pink when done.

Blue Cheese Dipping Sauce

4 ounces crumbled blue cheese
1- 1 1/2 cup mayonnaise
1 cup sour cream
9 ounces milk (optional)

1 tablespoon lemon juice (optional)
1 tablespoon Worcestershire sauce (optional)

KICK IT UP A NOTCH! 

Try roasting or BBQ'ing 1 inch cubes of pork loin in the same way! Serve skewered as an appetizer with Blue Cheese, Celery sticks.

Buffalo Pork Skewers

In a small bowl, combine the butter and 2-4 tablespoons of the hot sauce. Set both mixtures aside.

In a large bowl, combine the pork and an additional 2 tablespoons of hot sauce. Season generously with salt.

Marinate overnight if possible!

GRILL- soak bamboo skewers for at least a half hour. Thread the pork onto skewers and arrange over coals over medium heat for 10-14 minutes until no pink remains in the middle.  

OVEN- Arrange pork cubes on on prepared baking sheet. Broil for 4 minutes. Turn and broil until tender, 4 to 5 minutes. Remove pork from broiler and let rest at least 3 minutes. While pork is resting, brush both sides with the butter mixture. Stick party toothpicks or skewers in each one to serve.