Intensely Bittersweet Chocolate Soufflés 🍫
Description: While some versions of soufflés do indeed require a light touch, the following recipe for individual chocolate soufflés is forgiving and pretty much foolproof. These soufflés are intensely bittersweet, offering a decadent chocolate experience that will satisfy any sweet tooth. Recipe by Alice Medrich.
- Servings: 8
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 36 minutes
- Calories: 202.9 per serving
- Rating: ⭐⭐⭐⭐⭐ (based on 5 reviews)
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Sugar |
| – | Butter (for greasing) |
| 8 oz | Bittersweet chocolate |
| 1 tbsp | Unsalted butter |
| 1/3 cup | Milk |
| 3 | Eggs |
| 1 | Cream of tartar |
| 1/8 cup | Sugar |
| 1/3 cup | Heavy cream |
| 1 tsp | Pure vanilla extract |
| 1/2 cup | Powdered sugar |
Instructions:
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Preheat: If you’re baking the soufflés right away, position a rack in the lower third of the oven and preheat to 375°F (190°C).
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Prepare Ramekins: Butter the 6oz ramekins and dust the insides with sugar.
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Melt Chocolate: Place the chocolate, butter, and milk in a large heatproof bowl (preferably stainless steel) in a skillet of barely simmering water. Stir until the chocolate is melted and the mixture is smooth. Remove from heat and whisk in the egg yolks.
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Whip Egg Whites: In a medium, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually sprinkle in 1/3 cup sugar and beat at high speed until stiff but not dry.
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Fold Ingredients: Fold 1/4 of the egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites. Divide the mixture evenly among the prepared ramekins, filling each 3/4 full.
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Bake: Place the soufflés on a cookie sheet and bake until they rise and crack on top, and a wooden skewer plunged into the center emerges very moist and gooey (but the centers should not be completely liquid), 14 to 16 minutes.
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Make Topping: Meanwhile, beat the cream with vanilla and sugar until it holds a soft shape. Transfer to a serving bowl and refrigerate until ready to serve.
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Serve: When done, remove the soufflés from the oven and serve immediately, with a little powdered sugar sifted over the top if desired. Pass the whipped topping separately.
Notes:
- You can substitute a lower-percentage bittersweet or semisweet chocolate for a sweeter flavor, or reduce the sugar if using sweeter chocolate.
- After buttering the ramekins, use the sugar to dust the insides by tilting and rotating the ramekins.
- Room temperature eggs are best to prevent the chocolate from seizing.
- Underbeating egg whites is better than overbeating.
- For taller soufflés, fill the ramekins higher, but note that you’ll have fewer soufflés.
- Don’t worry about underbaking or overbaking; the soufflés will still taste delicious.
Enjoy the rich and indulgent experience of these intensely bittersweet chocolate soufflés! 🍮
