The youngest tells me she didn’t really like rhubarb and my souffle would be much better with chocolate. I guess I must love a challenge because I grabbed a bag of Pamela’s Extreme Chocolate Mini Cookies when I made my last minute dash to Kroger for gluten free beer for the corned beef and cabbage in the slowcooker.
I used the same recipe as the rhubarb souffles, but instead of messing around with all that slicing and simmering and cooling rhubarb, I melted 1/4 cup of semi-sweet chocolate and stirred that into the egg, custard, and flour. I used the chocolate cookies to line the ramekins and sprinkle on top of the baked souffles.
Here is my penance for all this souffle eating and St. Patty’s gluten free beer drinking–a lovely salad with a homemade chipotle lime dressing, avocado, corn, peppers and a some crispy tortilla strips.
Thanks to Heather at Celiac Family for posting the slowcooker corned beef and cabbage link yesterday. I’m told that was the best I’ve ever made and I agree.
