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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

Chocolate Souffles for Two With Creme Anglaise

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These decadent Chocolate Souffles for Two drizzled with homemade Creme Anglaise are a perfect make-ahead date night dessert.
Hey, do you need a recipe to impress this Valentine’s Day? I might have just the thing for you: Chocolate Souffles for Two With Creme Anglaise!!

Here’s the thing about souffles: They sound fancy. They look and taste amazing. People think they’re hard to make. You are 100 percent capable of making one and winning at hosting forever and ever.
Souffles get a bad rap but they are really not that difficult. If you follow the instructions, you’ll be just fine. 
These decadent Chocolate Souffles for Two drizzled with homemade Creme Anglaise are a perfect make-ahead date night dessert.

Ingredients
  • Liquid measuring cup optional but helpful
  • 2 6-ounce ramekins
  • Pastry brush optional but helpful
  • Handheld electric mixer
  • Creme Anglaise
  • 3 tablespoons heavy cream
  • 2 tablespoons milk
  • 1 large egg yolk
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon vanilla
  • For the Ramekins
  • 1 tablespoon (1/2oz) unsalted butter room temperature
  • 1 tablespoon (12g) granulated sugar
  • Souffles
  • 1 cup (6oz) chopped semi-sweet chocolate high-quality chips are fine
  • 1 tablespoon (1/2oz) unsalted butter diced
  • 3 large eggs room temperature, divided
  • 1/8 teaspoon cream of tartar

Instructions
  1. Creme Anglaise
  2. In a 1-quart pot, bring heavy cream and milk to a simmer. Remove from heat and transfer mixture to a liquid measuring cup (if you have one) for easy pouring. 
  3. In a small bowl, vigorously whisk together egg yolk, sugar, and vanilla for 30 seconds. Whisking continuously, very slowly drizzle in hot cream mixture, being careful not to go too fast and scramble the egg. 
  4. Once cream is completely incorporated, wipe out your 1-quart pot and pour in egg and cream mixture. Heat over medium heat, stirring constantly until thickened and custard coats the back of your spoon, 1 to 2 minutes. Do not simmer. Set aside or store covered in the refrigerator if making in advance.
  5. Souffles
  6. Remove the top rack from your oven so your souffles can sit on the bottom rack and rise unobstructed. Preheat your oven to 400°F.
  7. Use a pastry brush and softened butter to grease the entire inside of the ramekins. Coat the sides in long brush strokes from the bottom up to the top all the way around. Add 1/2 tablespoon of the sugar to each ramekin and shake so that all of the butter is coated. Discard any loose sugar. Place the ramekins in the fridge.
  8. Place chocolate in your double boiler* and melt over barely simmering water. Remove from heat and stir in diced butter.
  9. Separate eggs, reserving 2 of the yolks, discarding the remaining 1. Add egg whites to a medium bowl, making sure that no yolk falls in with the whites.*
  10. Add cream of tartar to egg whites, and with a handheld electric mixer, beat whites until stiff peaks form--eggs should be glossy and when beaters are lifted straight out, peaks should stand straight up and not flop over at the tip. Place bowl in the refrigerator.
  11. Whisk the 2 reserved egg yolks into the chocolate mixture until smooth. Remove egg whites from the refrigerator and use a silicone spatula to fold about 1/4 of the whites into the chocolate mixture. Continue to fold the rest of the whites in in thirds until mixed. The mixture will not be completely uniform in color, but there should be no very distinct streaks of white. Divide the mixture between 2 ramekins, filling to the very top. Discard any extra. (If making ahead, skip to the notes.)
  12. Use a knife or dough scraper to scrape excess off the top for a perfectly flat top, then run the tip of your index finger all the way around the inside of the ramekin, making a small channel between the souffle and the edge of the dish. Wipe edges and outsides of ramekins with a clean kitchen towel and place on a baking sheet.
  13. Bake on the bottom rack of your oven for 11 to 13 minutes, until lifted nicely. Do not open your oven before the timer goes off as the cold air could affect the souffles' rise. Souffles will begin to slowly drop just a couple minutes after they come out of the oven, so serve immediately. At the table, top with creme anglaise and enjoy.
Recipe Notes
If making ahead: Cover tightly with plastic wrap and refrigerate for up to 24 hours. When you are ready to bake, remove plastic wrap and use a knife to smooth out the top of the souffle. Run the tip of your index finger all the way around the inside of the ramekin, making a small channel between the soufflé and the edge of the dish. Wipe edges and outsides of ramekins with a clean kitchen towel and place on a baking sheet. Bake on the bottom rack of your oven for 13 to 15 minutes, until lifted nicely. 

*If you don't have a double boiler, you can use a glass bowl set over a pot filled with 1-inch of barely simmering water. Just make sure that the bottom of the bowl is not touching the water or it could cause your chocolate to overheat.

*It's best to separate your eggs over a separate small bowl because any yolk in the whites will prevent them from whipping up into stiff peaks.

The creme angalise will speed up the rate at which the souffles drop, so wait until you are at the table to add the sauce. Creme anglaise can be served warm or cold.
 

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